Although chamois is difficult to get in this country, and can be had only at a few restaurants in London, it is so largely consumed in Austria that no book of typical Austrian recipes would be complete without a chamois dish. When well cooked, the flesh of young chamois is tender and has a distinctive and pleasant flavour.
Put the sliced vegetables, etc., in an earthenware vessel and put the joint over them. Cover with the wine and water, and season with plenty of salt. Let it stand in the marinade for 3 or 4 days, turning the joint occasionally. Remove from the marinade, dry it with a cloth, lard it closely with larding fat and roast, basting frequently. The same garnishes are served with it as those in the preceding recipe.