Pasta dishes are always a good idea!
You can use legs of hare, shoulders of roe deer or young boar, of course, as well as fallow deer or stag. You can use legs of hare, shoulders of roe deer or young wild boar, of course, as well as fallow deer or stag.
Boil water, vinegar, wine and spices, simmer on low heat for about ten minutes and cool repeatedly. Cut the meat pieces, if the cooking pot allows it, whole or each into large portion pieces. Rinse the pieces, remove fat sections and all loose rags, clean bullet holes if necessary.
Place in a large casserole or possibly roasting pan. Clean and coarsely dice garlic, carrots, onions, and leeks and fill around meat pieces in crockpot. Pluck the parsley leaves from the stems and set aside with the lid closed. Tie the stems into a bunch with kitchen twine. Pour the cooled marinade over the pieces of meat. Marinate them in this dressing for two or three hours at room temperature, occasionally turning the pieces to the other side so that the dressing reaches all of them.
If you want to give the meat a longer seasoning bath, put the meat pieces and the prepared vegetables as well as the parsley stems in a large, sturdy plastic bag or in a freezer bag, pour the cooled roasting juices into it.
Close the bag, now immerse the meat pieces in the broth.