Summary

Ingredients

• 700 g venison or roe, from the le
• 2 onions)
• 200 g carrot (s)
• 200 g beans, reen
• 160 g chanterelles
• 100 g sweet cream
• 50 g bacon, diced
• 30 g butter
• 1 tablespoon tomato paste
• 1 tablespoon flour (wheat flour)
• 1 tablespoon cranberries
• 1 teaspoon lemon juice
• 4 juniper berries
• 1 bay leaf
• 1 sprig thyme
• 1 sprig rosemary
• 0.25 liter ¼ red wine
• 0.5 liter ½ vegetable stock

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Instructions

1. Cut the meat into strips, season with salt and pepper. Fry the diced bacon and meat slices vigorously with the butter and remove. Sauté the finely diced onions in the clarified butter and add the meat again. Stir in tomato paste and lightly roast. Dust everything with flour and deglaze with wine and broth. Add the spices and stew over a medium heat for about 30 minutes.
2. In the meantime, clean and chop the carrots and beans. Sort the chanterelles and cut them into small pieces (Tip: dust the chanterelles with flour after they have been cut into small pieces and rinse with cold water. The flour will wash away sand and other buildup.) Add to the meat with the vegetables and stew for another 25 - 30 minutes.
3. Refine with the sweet cream and cranberries, season with lemon juice, salt and pepper. If you want, you can thicken the sauce with a sauce thickener.
4. The pretzel dumplings from Guru and a Pinot Noir go best with this.