Kaentner Game Sauce with Roots

Have fun preparing this mushroom dish!

Remove fat and coarse sinews from the game meat. Finely shred, cut into cubes or possibly rotate through a meat grinder.

Clean, rinse and finely dice the vegetables. Melt the lard.

Fry the game meat in it quickly at high temperature so that it browns and roasts but does not draw water and boils.

Brown the caraway seeds so that they crackle and release their aroma. Add marjoram, the diced vegetables, and perhaps men’s mushrooms and sauté as well. Extinguish with beef broth and soften uncovered, concentrating the sauce.

After 1 hour (check in between if there is enough liquid, maybe add more) thicken the sauce with rose hip pulp. Paradeiser- or Paprikamark make the thing more kerniger. Season to taste with salt and freshly ground pepper. Serve with the cooked pasta.

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