Venison Ragout with Dried Plums and Green Pepper

The trick: the boiled, cooled red wine marinade makes the meat nice and tender.

For the marinade, peel the carrots, shallots, onions, parsley root, celeriac and cut into pieces about 2 by 2 cm. Crush pimento seeds, juniper berries, peppercorns with a flat kitchen knife on cutting board. Add remaining marinade ingredients (except fresh culinary herbs and oil) to a large saucepan, bring to a boil. Gently simmer for another 5 min, remove from heat.

2. rinse parsley and tie into a bouquet with rosemary and thyme stems. Place bouquet of herbs in marinade, cool all together. Drizzle a little oil on the surface. Leave at room temperature for half a day.

Remove the meat from the bone, remove the sinews, cut into cubes of about 4 cm. Put the meat in a suitable bowl, put it in the red wine marinade for 2 days. Then separate the liquid, vegetables and meat. 4.

Season the venison with salt and pepper, flour it and brown it evenly on all sides in olive oil in a casserole. Add vegetables, sauté. Stir briefly and pour in some of the marinade. Add bouquet garni and steam everything together over medium heat until tender, about 50 to 60 minutes. Add cranberry juice.

5. in the meantime, boil dried plums with lemon peel, orange peel, port wine, cinnamon stick and cloves, infuse in about 1 hour.

6. spec

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