Game ragout grandma's style

Ingredients for 4 servings:

• 750 g game meat (venison, roe deer or hare), cut into 2 cm cubes
• 50 g bacon, streaky, cut into strips
• 1 tbsp oil
• 125 g shallot(s), sliced
• 4 carrots, peeled, sliced
• ½ tsp salt
• 1 pinch of thyme, dried
• Black pepper, freshly ground
• 1 bay leaf
• 250 ml red wine, dry
• 250 ml water
• 1 small can of chanterelles, drained
• 125 ml sour cream
• 1 tbsp flour

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

Heat the oil and fry the bacon strips in it, then remove them. Brown the meat in the bacon fat until browned all over. Add the shallots and carrots and stir-fry until the shallots are lightly browned. Season with salt, thyme, and pepper. Add the bay leaf, red wine, and water. Cover and cook over low heat for about 45 minutes. Add the chanterelle mushrooms and heat for another 5 minutes. Whisk the cream with the flour to thicken the sauce, then season to taste with salt, pepper, and red wine.