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Wild garlic mince

Category:	Lunch
Sub-Category:	Meat dishes
Difficulty/Costs:	medium / moderate
Number of people:	12
Ingredients:	Approximately 2.5 kg venison 6 eggs 6 peaches 6 handful wild garlic 3 tablespoons white wine 6 onions 50g cornflour 3 tablespoons soy sauce 6 tbsp. sunflower oil 6 tablespoons sesame oil chili powder cinnamon Fresh ginger Pepper salt

Preparation:

First cut the meat into cubes, then mix it with the eggs, soy sauce, spices and binder to the mass, cover it and put it into the fridge for one day.

Now, heat up the oil in a pan, add the meat and fry until crisp. Stir all the time. When done, remove from the stove and place aside.

Now cut the onions into rings and sauté in the leftover frying fat. Add white wine and let simmer briefly.

In the meantime, peel the peaches and remove the stone. Then cut into strips and add the onions. Simmer briefly.

Then add the meat and heat up one more time. Now clean and chop the wild garlic finely and blend in with the meat. If you want, season it with chilli, salt, pepper and a little soy sauce for the taste.