Dice the venison and fry in oil. Clean and rinse the chanterelles, carrots and celery, cut into small strips and stew with the meat.
Extinguish with clear soup and red wine and season with salt and pepper. Add bay leaf spice and juniper berries. Do everything together for about 90 minutes.
Cook the sparrows in boiling salted water, cool, drain well and add to the stew.
Finely chop the parsley and sprinkle over the hunter’s stew before serving.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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