Summary

Ingredients

• 1 kg deer meat from the leg or shoulder
• 250 ml red wine, fruity (e.g. Carbernet-Shiraz)
• 150 ml sherry medium dry
• 50 ml orange juice or
• 1 orange (s), the juice it
• 400 ml veal stock
• 4 large carrot (s)
• 1 parsley root (s)
• 1 small celeriac
• 5 large shallot (s)
• 3 cloves garlic
• 10 juniper berries
• 4 clove (s)
• 5 grains allspice
• 1 bay leaf
• 2 tablespoon cranberries (cranberry jam)
• 3 tablespoon tomato paste
• 1 tablespoon cane sugar
• salt and pepper

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Instructions

1. Peel the carrots, celery, shallots and parsley root and cut into 1 cm cubes. Cut the garlic cloves into thin slices.
2. Parry the deer and cut into 3 cm cubes, fry in a roasting pan or saucepan. When everything is well seared, take the venison cubes out of the roaster and add the vegetables that you have previously cut. Now sprinkle the cane sugar over the top and lightly caramelize the vegetables over medium heat.
3. Add the tomato paste and mix with the vegetables. Deglaze with the sherry, briefly bring to the boil, add the red wine, briefly bring to the boil, add the orange juice and veal stock and briefly bring to the boil again.
4. Meanwhile, press down the cloves, allspice and juniper berries with a large knife and place in the roasting pan with the bay leaf. When the vegetables cook, add the pieces of meat and the cranberry jam and season with salt and pepper.
5. Now let everything simmer for about 2 hours in a closed pot or roaster over low heat. Then season again with salt and pepper and thicken with cornstarch to the desired consistency.
6. It goes well with dumplings, potatoes, pasta, potato rösti, croquettes, broccoli, red cabbage, beans, mushrooms, and much more. m.