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Chamois Saddle Tyrolean Style

4 servings

Ingredients

• 1 pcs Chamois saddle
• Bacon (for larding) (a little)
• Salt (a little)
• Herbs (finely chopped) (a little)
• Brown bouillon (a little)
• Red wine (a little)
• Root vegetables (a little)
• Pumpernickel slices (a little)
• Thick sour cream (a little)
• Lemon juice (a little)
• Paprika (a little)

Instructions

1. Finely lard a skinned chamois saddle, first rolling the bacon strips in salt and finely chopped herbs.
2. Brown the saddle nicely, place it in a lidded pan, and pour over strong brown bouillon and red wine.
3. Add cleaned root vegetables and braise the roast until tender.
4. Place a few toasted pumpernickel slices inside and pour in thick sour cream.
5. For the sauce, strain the stock through a fine-mesh sieve and season with lemon juice and paprika.
6. Reindeer is prepared in the same way as red deer.

Modernized from a treasured 19th-century German cookbook.