Lea Linster serves her guests a hearty piece of venison with a wonderful sauce a la bourguignon. Red wine, bacon and mushrooms make it spicy, while cranberries give the dish a fruity note. Lea Linster gets support from Gregor Weber.
Boil cranberries with red wine and sugar until syrupy. The cranberries should still have bite.
Bon appetit!
Our tip: Use a bacon with a strong flavor – that’s how you give this dish a special touch!
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