Braised Shoulder of Deer Calf

Season the meat with salt, pepper and juniper. Fry until hot and remove from the pan. Peel the roots, cut into coarse pieces and fry well in the drippings until the vegetables have slowly taken on color. Add tomato paste and fry. (Caution! Burns easily!) Deglaze with red wine, port wine and cassis and let the liquid boil down completely. Add spices, put meat back into the pan, pour in stock and braise covered in the oven at 150 °C for about 2 hours until tender. Carve the softly cooked meat, strain the sauce through a sieve, pour over the meat and serve with the vegetables. In the meantime, prepare the cassolette: To do this, cut all vegetables about the same size, boil separately until tender, then rinse in ice water. Foam butter and glaze the vegetables (except for the cabbage sprouts) with a tablespoon of sugar. Deglaze with apple balsamic vinegar, add veal stock and boil down. Finally, assemble with a little butter and mix in the cabbage sprout leaves. Season to taste with salt and pepper. side dishes: semolina dumplings

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