Browned hard, then carried through tomato paste, red wine and Braten Fond until the sauce turns dark.
Zutaten
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The meat
The vegetables
Tomato, wine & stock
Seasoning
To serve
Notizen
Heiner used a dry Rotwild Dornfelder; each addition cooks out before the next. Piment is allspice, which he calls dry pepper, and the ground cloves go in as well; both are easy to overdo.
Serve it over Bandnudeln, boiled in salted water with olive oil. Juniper sits in a strainer and the garlic goes in whole, so both lift out; Stufe 3 is his hob dial. The pan sauce is the base for the Schnitzelsoße.
Dark and glossy, the leek still holding its shape.Stufe 3, lid on: the bare simmer he calls the recipe.
