Venison Stew

For the venison stew, dice the meat and sear it in hot fat. Remove from the pan and brown the bacon cubes and the coarsely chopped root vegetables in the roasting residue.

Add coarsely diced onions and crushed juniper berries and continue to roast. Deglaze with red wine and pour in game stock.

Now add the pieces of meat again, as well as Worcestersauce and 3 tablespoons of cranberry compote and let it steam for about an hour. Now take out the meat again and if possible remove the juniper berries.

Grind with a hand blender, add the whipping cream and continue to puree to a creamy sauce. Put the meat back in, continue to simmer briefly.

Stir the remaining cranberry compote into the sauce, season with salt and pepper.

Preparation Tip:

Bread dumplings go well with venison ragout, as does pasta and a slice of orange or peach half with cranberry compote.

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