Homemade ham from deer of Schnalstal Valley
• Hip of deer (small nut)
• Remove silver skin and tendon
• Season with herb salt and fry hot
• Smoking with rosemary and leave in the smoke for approx. 1 hour
• Then cook at 90° hot air and 0% humidity to 54° core temperature
• Allow to cool
Boil the cranberries with the uterine sugar, port wine, mustard and juniper berries and reduce them until it becomes a thick mass.
Remove the juniper berries and mix them.
Mix the mass with the sour cream and season with salt, pepper and Worcestershiresauce.
Pickled vegetables with herbs
Cut the side pieces into slices, season with salt and pepper and sauté briefly.
For the marinade:
Heat 500ml extra virgin olive oil with garlic, thyme, bay leaves, shallots, cloves, peppercorns, juniper and some salt.
Allow to stand for 15 minutes and then strain off the spices.
Add 200ml white balsamic vinegar and the mushrooms and leave in the marinade.
Arrange all ingredients on a plate.