Summary

Ingredients

• 1 kg deer meat
• 2 tablespoon cranberries
• 4 tablespoon oil
• 20 g flour
• 1 tablespoon tomato paste
• liter ⅛ sour cream
• 5 dl game stock
• Salt and pepper, from the mill
• 100 g roots
• Wine, red, to extinguish

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Instructions

1. Season the roast venison and fry it in a saucepan. Add the vegetables and tomato paste and roast, deglaze with red wine. Pour in the game stock, let it cook slowly and put in the oven at 180 °. About 2 hours.
2. When the meat is done, take it out of the pot and carve it.
3. Mix the sour cream with the flour and cook for 5 minutes and strain.
4. Now pour the sauce over the meat and serve.