- 2.25 kg stewing venison
- 4.5 onions
- 1.5 bottles red wine
- 1.5½ tbsp flour
- 4.5 tbsp cranberry jam
- Fresh thyme
- Fresh bay leaves
- Parsley stalks
- 3 cloves
- 6 juniper berries
Fry the chopped onions in a large casserole dish until golden brown.
Sear the venison in a separate frying pan on a high heat The meat does not need to be cooked on the inside Season with salt and pepper.
Add the fried venison to the fried onion in the casserole dish. Sprinkle a little flour on top and mix well. Fry the mixture for several minutes on a low heat.
Take the frying pan which you used to fry the venison, pour the red wine in it and heat up while you stir the juices that remain in the pan. Add the warm wine to the casserole dish.
Place the squashed juniper berries and the cloves in a tea ball and make a bouquet garni with some sprigs of thyme, bay leaves and parsley stalks. Add this and the cranberry jam to the casserole dish. Stir and leave to simmer for 2 hours on a low heat.