Deer Skewer with Sweet and Sour Plums

Sweet and sour plums: Boil red wine with the remaining ingredients. Add the plums, let them boil, put them in a suitable bowl and let them infuse for about eight hours with the lid closed. Remove the spices and set aside for the garnish.

Skewers: alternate the pieces of meat with the strips of bacon on the skewers.

Marinade: Stir ingredients up to and including peppercorns in a baking dish, coat meat, marinate with closed lid in the refrigerator for at least 1 hour. Fifteen minutes before roasting, remove marinade.

Heat the clarified butter in a frying pan, roast the meat in batches on both sides for about two minutes. Keep warm at 60 °C.

Serve: Warm the plums and arrange on plates with the skewers.

Serve with: Rösti, glazed red cabbage, chestnuts, spaetzli.

Tips This dish can be cooked 1 day in advance Cook the double mass of sweet and sour plums and freeze half.

Our tip: use bacon with a subtle smoky note!

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