Deer Stew Ii

Cut venison into bite-sized pieces, removing skins and thick tendons. Peel, rinse and dice the carrot.

Peel the shallots. Rinse mushrooms briefly, dry, cut large specimens in half or quarters. Remove pork rind from bacon and cut into thin strips. Heat butter and olive oil in a small bowl, add bacon and sauté. Add vegetables, stir-fry, then remove and set aside. Fry the meat cubes in the remaining fat, season with salt, pepper and dust with flour. Add bacon, vegetables, bay leaf spice, cloves, juniper berries and thyme, deglaze with red wine and game stock. Cover and steam in oven preheated to 180 °C (middle) for approx. 1 1/2 h. Remove bay leaf spice, cloves and juniper berries from the ragout, mix in creme fraiche. Season with salt, pepper and cayenne pepper.

Garnish: Spatzen or bread dumplings.

Note on the quantity of deer meat: in my opinion, 2/3 of the above is plenty of meat.

Our tip: use a deliciously spicy bacon for a delicious touch!

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