Venison ragout with plums and mushrooms

Ingredients for 6 servings:

• 1.2 kg leg(s) of venison
• 4 m.-sized onion(s)
• Clarified butter, for frying
• 1 tbsp flour
• 2 tbsp tomato paste
• 250 g plums, dried
• 400 g mushrooms
• 750 ml red wine
• 400 ml Game stock
• 3 grains of allspice
• 5 juniper berries
• 1 tsp cinnamon powder
• 1 tsp thyme
• 1 cup sour cream
• salt and pepper
• n. B. Honey
• e.g. red wine vinegar

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours 50 minutes

Quarter the dried plums and soak in red wine for about 1 hour. Trim the venison leg and cut into bite-sized pieces. Peel and roughly dice the onion. Brown the venison pieces in batches in a roasting pan in clarified butter and set aside. Brown the onion pieces in the frying fat, dust with flour, add the tomato paste and fry briefly. Return the meat to the roasting pan, deglaze with the soaked plums and the remaining red wine. Bring the wine to a boil and add the game stock. Add the pepper, cinnamon and thyme, and pound the allspice and juniper berries and add them as well. Cover and simmer over low heat for about 2 hours. Clean and thinly slice the mushrooms, brown them in a pan in clarified butter and add them to the roasting pan about 1/2 hour before the end of the cooking time. Depending on the acidity of the wine and the sweetness of the plums, season to taste with honey or red wine vinegar. Add salt if desired. Finally, stir in the sour cream; do not let it boil any further. I serve it with spaetzle.