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1.6 kg leg of deer or boneless venison
200 g onion
200 g carrot
300 g bacon (cut into cubes)
600 g fresh small mushrooms
100 g butter
40 g dried plums
30 g flour
400ml fine red wine
30 g garlic
1 tbsp dried or fresh blueberries
100ml vegetable oil
1 tbsp pepper corns
Fresh thyme
Bay leaf
Cooked tomato
Salt & pepper
100ml wine vinegar
Marinade liquid
Preparation:
Game must be marinated for some hours (or overnight) so that it softens and loses its strong smell.
(To make the marinade, chop into slices a large onion and root vegetables (celery, carrot, parsley). Put the vegetables into a litre of water. Add 2 garlic cloves, a bay leaf, 400ml of white wine, 100ml of vinegar, a tablespoon of dried blueberries, salt, pepper corns and a tablespoon of thyme. Boil for approximately 30 minutes. Allow to cool down completely. Rub the meat well with salt and pepper and place in deep bowl and then pour in the marinade so that the meat is covered.)
Once the meat has properly marinated, remove the meat and save the marinade liquid for pouring into the dish. Chop the meat up into thick cubes or steaks. Fry finely chopped onion and bacon in the oil. When the onion becomes golden, add the meat and fry on all sides. When the meat has gone a reddish colour, add grated carrot, dried plums cut into strips, a tablespoon of blueberries, a bay leaf and sliced mushrooms. Season with salt and pepper, pour in the wine and the marinade liquid. There doesn’t need to be a lot of liquid, only enough to cover the meat and as the liquid evaporates, use more for topping up little by little. Cover with a lid and let it stew for 2 hours until the meat becomes soft (if the meat is soft, it will be over cooked). When the meat is nearly done, add a tablespoon of the cooked tomato into the liquid. When the meat is completely soft, take it out of the pan and blend the vegetables. The vegetables are needed to give the sauce the right thick consistency. Pour the sauce onto the meat.
An ideal accompaniment for this dish is gnocchi, polenta or bread rolls.
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