Venison Strips with Fruit

Ingredients

• 1 kg venison stew meat
• 1 can peaches
• 1 onion
• 0.125 l peach juice
• 0.125 l white wine
• sauce thickener
• Salt
• Pepper
• 2 Apples
• 5 g butter
• 1 tbsp honey
• 20 ml Calvados
• 1 can red cabbage

Instructions

1. 1.

   Brown the meat on all sides, briefly sauté onion cubes, deglaze with white wine and add peach juice. Cover and simmer for about 1 hour over gentle heat.

2. 2.

   Meanwhile cut apples into wedges, place in foaming butter and pour honey over them. Caramelize from both sides, deglaze with Calvados and remove from heat.

3. 3.

   Ten minutes before the meat is finished, add the diced peaches and season with salt and pepper. If the sauce is too thin, add a little thickener.

4. 4.

   Serve on warmed plates together with heated red cabbage.