Recipe for 4 people

• approx. 11/2 kg chamois crowns (backbone with bones)
• 2 tablespoons oil
• approx. 1/4 beef broth or water 
• 1/8 l game stock (alternatively beef broth)
• approx. 20g cold butter
• 1 good pinch of flour for dusting
• salt, pepper, savory
• juniper berries

• 800g blue cabbage
• 1/2 small onion
• 60g pancetta (breakfast bacon)
• 1 tbsp oil
• 1 level tbsp. granulated sugar
• salt, ground caraway
• puff pastry (see appendix) or deep-dried
• 1 egg
• grease or baking paper for the baking tray

• approx. 200g barberries or cranberries
• 6 tablespoons granulated sugar

For the blue cabbage strudel, preheat the oven to 200 degrees. Finely slice or shave the blue cabbage without the stalk.

Peel onion, finely dice bacon and onions. Fry in a little oil until light brown, sprinkle with granulated sugar and caramelize briefly. Add cabbage, salt, sprinkle with a good pinch of caraway seeds, mix well. Cover with a lid and steam until firm to the bite. Stir several times and add water occasionally. Let it cool down. Roll out puff pastry approx. 20 cm x 30 cm, spread blue cabbage in lower third, roll up. Place on a greased baking tray or baking paper, brush with egg and bake until golden brown.

For the barberries, melt the sugar in a pan and caramelize slightly, deglaze with a little water so that the sugar can dissolve again. Add berries, carry out, remove from heat.

Preheat the oven to 200 degrees. Clean the saddle of chamois (remove sinews and skin), season with salt and pepper.

Heat the pan, brown the meat quickly on all sides in a little oil and let it color well. Remove the back from the pan and place on a roasting rack. Sprinkle the meat with a little savory. Pour soup or water on the roast residue.

Put the rack in the oven, place the pan underneath and roast the back in the preheated oven for about 5 minutes. Then reduce heat to 80 degrees and roast until pink. In the meantime, keep basting with gravy, adding water or soup if necessary. Depending on the thickness of the meat, roast for 10-15 minutes.

Remove the back from the oven and keep warm, let the gravy boil down completely on the stove, dust with a little flour, roast briefly. Add 3 crushed juniper berries, the game stock (or soup) and any escaped meat juice. Boil well. Strain to remove the juniper berries. Stir in cold butter to bind and season to taste.