Mix all the ingredients of the marinade in a baking dish, put the venison in it and leave to cool for a week with the lid closed.
Now remove the meat from the marinade and rub dry. Brown it all around in a roasting pan with very hot clarified butter. Remove the meat, add the drained vegetables, kitchen herbs and spices from the marinade to the roaster form. Sauté briefly, then add paradeis pulp and apple cabbage and caramelize for 2 min.
Extinguish with red wine mordant and venison or game stock.
Cover and stew leisurely for 90 to 120 min with lid.
Then remove the meat from the stew stock and keep warm with the lid closed. Strain the stew stock through a sieve and reduce it to half at low temperature. Thicken with cold butter cubes.
Season again. Cut the meat into thin slices immediately before serving.
Peel parsley roots and shallots and cut into cubes. Simmer gently with milk and whipping cream for 20 minutes. Grind with a magic wand. Season with salt, pepper and a little nutmeg.
Roast the well-cleaned chanterelles in butter for two or three minutes, tossing and turning in the frying pan in between.
Finally, season with salt and season with pepper.
Serving: Place three slices of roast venison in the center of the plate. Surround with three dumplings of puree. Cover the meat with enough sauce (nappa). A
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