Ingredients
- 1 onion
- 150 g knob celery
- 100 g carrots
- 250 g leek
- 1 1/2 kg venison (from the haunch)
- 3 cloves
- 2 bay leaves
- 200 ml red wine
- 100 ml red wine vinegar
- 5 juniper berries
- 1 twig thyme
- salt, pepper
- 100 ml beef broth
- 100 g chanterelles
- 100 g thin bacon slices
- thickener
- 2 tbs cranberries (glass)
Preparation
1. Peel the onion, kob celery and carrots, finely dice everything. Clean and cut the leek into slices. Dice the venison into approx. 3 cm cubes. Thoroughly mix the vegetables, meat and all the other ingredients up to and including the thyme, put in a bag or in a well-sealable container and marinate in the fridge for approx. 1 day.
2. Pour off the meat and vegetables, collect the marinade. Remove the spices and lightly dap the meat and vegetables dry.
3. Heat the pot on highest level up to the roasting window, switch to a low level, roast the meat and vegetables in batches, season with salt and pepper. Add all meat and vegetables back in the pot, add the marinade and broth.
4. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 60 minutes in the vegetable area.
5. Meanwhile, clean the chanterelles with a brush or cloth. Halve or quarter the large mushrooms. Cut the bacon into strips and add to the pan.
6. Heat the pan on the highest level up to the roasting window, switch to a low level, roast the bacon, add the chanterelles and roast.
7. At the end of cooking time, stirr the thickener with a little cold water and lightly thicken the venison add the bacon, mushrooms, and cranberries and season with salt and pepper.
This recipe has been tested and approved by AMC.
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