Ingredients

• 1 kg venison cubes
• 750 ml full-bodied red wine
• 200 g bacon lardons
• 20 pearl onions
• 250 g sliced mushrooms
• 2 carrots, sliced
• 3 garlic cloves
• 1 bouquet garni(thyme, bay leaf, parsley)
• 3 tbsp flour
• 2 tbsp redcurrant or cranberry jelly
• 1 Salt and pepper to taste

Instructions

1. 1

   The day before, marinate the meat in red wine with the aromatics and carrots.

2. 2

   The day of, drain the meat (reserve the marinade). Pat the cubes dry.

3. 3

   Brown the lardons. Set aside. Brown the floured meat in the fat.

4. 4

   Return the lardons, pour in the strained marinade.

5. 5

   Add the bouquet garni. Simmer covered for 2 hours.

6. 6

   Sauté the pearl onions and mushrooms. Add them to the stew.

7. 7

   Continue for 30 minutes. Stir in the redcurrant jelly.

8. 8

   Serve with fresh pasta or mashed potatoes.