Delightful Stilt – Venison Calf in Red Wine

A bean recipe for every taste:

Preheat the kitchen stove to 200 °C. In a saucepan on the kitchen stove, bring half a liter of water to a boil. Dip the tomatoes briefly, cut the skin crosswise on the side opposite the flower base and peel off carefully. Cut the tomatoes into quarters and remove the seeds.

Heat oil in a roasting pan on the kitchen stove. Season venison shank with salt and season with pepper, fry with the bones in the oil all around, turning frequently. Deglaze with a little red wine and game stock. Remove the peel from the garlic clove and add it with the tomato quarters, thyme sprig and juniper berries to the quail. Put the oven rack on the second lowest rack of the oven, close the roasting pan with the lid and put it on the rack. Stelze in about 90 minutes cook. Add the rest of the stock and the wine gradually and baste the stelts with it.

For the vegetables, clean, rinse and drain the beans, celery stalks, spring onions, carrots and chard leaves and, if necessary, cut them into pieces, strips or slices. Heat the vegetable stock with the butter in a not too small saucepan. First add beans and carrots and cook for 5 minutes with the lid on, then add celery and spring onions and cook for another 5 minutes. Finally, add chard to the saucepan, finish steaming everything together in 3 to 5 min, season with salt and season with pepper.

For the sauce, remove the knuckle of pork from the b

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