Venison pepper with balsamic vinegar

Ingredients for 4 servings:

• 800 g venison
• 500 ml red wine
• 250 ml balsamic vinegar, very good quality
• 2 m.-sized onion(s)
• 1 clove(s) garlic
• 1 m.-sized carrot(s)
• 2 sprigs rosemary
• 2 bay leaves
• 1 tsp peppercorns
• 2 cloves
• 2 tbsp olive oil
• 20 g butter
• 20 g vegetable stock, instant
• Salt and pepper from the mill
• possibly herbs, fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the meat into cubes or slices. Bring the red wine and balsamic vinegar to a boil in a saucepan. Peel and finely chop the onion, carrots, and garlic, and add to the pan. Add the rosemary, bay leaves, peppercorns, and cloves to the pan and simmer for 5 minutes. Let cool. Place the venison in a suitable bowl and pour the marinade over it, making sure the meat is covered. If necessary, add more red wine. Close the bowl and let it rest in the refrigerator for 4 days. Remove the venison from the marinade and pat dry with kitchen paper. Peel and dice the onion. Heat olive oil and butter in a pan, sauté the onion and rosemary, and sear the venison on all sides. Strain the marinade and set aside. Deglaze the meat with 200 ml of it. Stir in a little vegetable stock, season with salt and pepper, cover, and simmer for 1 hour. Arrange the venison on a large plate, perhaps garnishing with fresh herbs. Tip: Brussels sprouts and fried potatoes are a great side dish. Serve with a strong red wine.