Venison Paupiettes in Sherry Plums

Soak the plums in sherry for one night and remove the seeds the following day. Wrap a part of the plums in the meat slices (as for roulades) and fix them with string or possibly wooden skewers.

Season the roulades with salt, pepper and sage, brown them in butter, pour brown jus. Cook in a closed saucepan for about 50 minutes. Then add the sherry and the rest of the plums.

Take the roulades out of the pot, add the whipped cream to the liquid and cook it. Season the sauce with a little salt and freshly ground pepper and pour it over the roulades.

As an additional dish sparrows are suitable, as a drink a strong red wine.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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