Summary

Ingredients

• 750 g deer meat from the shoulder, boneless
• 200 g bacon, mixed, smoked
• 2 tablespoon clarified butter
• 5 medium onion (s)
• 15 g salt
• pepper
• 12 juniper berries
• 6 grains allspice
• 2 clove (s)
• 1 bay leaf
• 1 teaspoon, heaped thyme
• 2 tablespoon, leveled wheat flour
• 500 ml red wine, dry
• 500 ml water, hot, possibly more
• 200 ml sour cream
• 1 garlic clove (s), possibly
• jam (currant jelly)

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Instructions

1. Parry the venison and cut into cubes. Cut the bacon into small cubes. Melt the clarified butter, fry the bacon in it and sear the meat on all sides in the fat.
2. Peel off the onions, chop them roughly and let them brown, if desired now also add the whole garlic. Season the roast with salt, pepper, juniper berries, allspice grains, cloves, bay leaf and thyme, pour in the red wine and reduce by half.
3. Now add the water and let the meat stew. This takes 1 1/2 - 2 1/4 hours, depending on the quality of the meat. Gradually replace evaporated liquid with water. Now remove the spice grains, the bay leaf and the garlic.
4. Then mix the wheat flour with the sour cream and bind the ragout with it. Season to taste with salt, pepper and red currant jelly.
5. It goes well with bread dumplings, spaetzle or potato dumplings, red cabbage and half a pear from the tin, heated in the microwave and served with cranberries.