Ascheberg Venison Stew

Whether the following dish originated with the Welfish lord of the castle cannot be proven, but the quality of the ragout awakens an understanding mildness in every epicure and justifies a posthumous amnesty of the deluded.

And the recipe:

Peel and dice onions. Dice the ham. Crush juniper berries and put on beef broth.

Heat lard and ham cubes in a large frying pan. Brown the venison in it and season with salt and pepper. Add onions and juniper berries and fry for 30 minutes. Extinguish with the beef broth.

Mix red wine with flour and stir into the frying pan. Add whipped cream, salt and freshly ground pepper to taste.

Our tip: Use high-quality red wine for a particularly fine taste!

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