Winter – Deer

Ingredients for 4 servings:

• 1 kg venison, cut into not too small cubes
• 50 g flour, seasoned with salt and pepper
• 4 tbsp olive oil
• 220 g onion(s) (pearl onions or small whole shallots)
• 1 large onion(s), chopped
• 4 bay leaves
• 6 juniper berries, lightly crushed
• 250 g bacon, diced or raw ham cubes
• 120 ml vinegar (red wine vinegar)
• 1 bottle of wine, red, good strong
• 2 tbsp jelly (currant jelly)
• 2 tbsp tomato paste
• 3 cloves garlic, roughly chopped
• 1 tbsp Tabasco
• 600 ml beef stock

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

Make a marinade with red wine, red wine vinegar, bay leaves, and juniper berries. Marinate the diced venison overnight. Preheat the oven to 180°C. Coat the meat in the seasoned flour. Heat 2 tablespoons of oil in a large roasting pan and brown the venison cubes in batches, then remove and set aside. Add the remaining oil to the roasting pan and fry the pearl onions (or baby shallots) and bacon cubes. Remove and set aside. Add the diced onion and garlic to the roasting pan and sauté for 5 minutes. Stir in the tomato paste and heat for one minute. Pour in the marinade and bring to a boil. Simmer for 10 minutes. Stir in the blackcurrant jelly and Tabasco. Return the meat, pearl onions, and bacon cubes to the roasting pan and pour in the beef stock. Bring back to a boil and simmer in the oven (180°C) with the lid closed for about 1.5 hours. Season to taste. Serve with baguette.