Summary

Ingredients

• 800 g deer meat (roast venison)
• 1 onion (s)
• 1 tablespoon clarified butter
• 1 teaspoon salt
• 1 bay leaf
• 2 sage leaves, cut into small pieces
• 5 juniper berries
• 5 pepper - grains, red
• 5 pepper - grains, green
• 0.25 liter ¼ red wine
• liters ⅛ water
• 1 tablespoon flour
• 1 tablespoon cranberries

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Instructions

1. Sear the meat in clarified butter on all sides, add the finely chopped onion, fry with it.
2. When the meat is nicely browned, take it out and dissolve the roast with water and fill up with red wine, bring to the boil.
3. Put the meat in the boiling sauce and add all the spices to the meat. Turn the heat down and let it simmer for 2 hours (simmer gently).
4. Then add the cranberries and let simmer briefly, thicken with flour while stirring.
5. I also give dumplings with red cabbage.