Fallow deer leaf, braised

Ingredients for 4 servings:

• 1 kg venison (fallow deer rump), boneless
• 1 onion(s), diced
• 2 bay leaves
• 2 carnations
• 4 juniper berries
• 1 tbsp oil or palm oil
• ¾ liter of water
• ¼ liter red wine
• 1 tbsp, heaped flour
• Salt
• possibly cranberries, optional

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 25 minutes

with red wine

After removing the tendons, rub the fallow deer shank with salt and sear it all over in hot oil. Briefly brown the diced onions. Add the spices. Mix 1/4 l water with the red wine and gradually add it. Braise the meat for 2 hours over medium heat. Then remove the meat, reduce the cooking juices, sprinkle with flour, deglaze with about 1/2 l water, and bring to a boil. Strain the sauce and season with salt. If you like, add 1 teaspoon of cranberries. Carve the warmed meat and serve with the sauce. Warm halved pears with a dollop of cranberries always go well with game.