Venison stew in red wine sauce

You can also prepare the venison stew a day in advance. It will only taste more delicious.

Ingredients for 6 people

1 kg venison shoulder, cut into 3 x 3 cm cubes
2 onions, chopped
1 carrot, sliced
1 clove of garlic, finely chopped
100 ml red wine 6
300 ml game stock
3 slices of gingerbread
2 bay leaves
3 cloves
3 juniper berries, crushed
Pepper and salt
Butter
Garnish with red onion rings or leek

Preparation

1. Brown the venison shoulder in a pan with butter over high heat and remove from the pan.
2. Sauté the onion in the pan, then add the garlic and then the carrot. Sauté briefly and add the venison back.
3. Deglaze with red wine and let it cook for one minute.
4. Add game stock, herbs, pepper and salt and gingerbread and bring to a boil. Simmer gently with the lid on the pan for 10 minutes.
5. Place in the EcoStoof for three hours. After three hours, remove the pan from the Ecostoof. Bring the contents to a boil again and let it simmer for ten minutes. Then place it back in the EcoStoof for another three hours.
6. Reheat if necessary and serve in preheated bowls. Garnish with red onion rings or leek rings.

Delicious with a fine stew with truffles.