Creamy Venison Stew with Cranberries

Peel the carrots, garlic, celery and onion. Clean the leek, score lengthwise and rinse. Chop everything coarsely. Rinse the rosemary and shake dry, coarsely crush the juniper berries. Put the prepared ingredients together with the meat, cloves and wine in a suitable bowl and marinate covered in the refrigerator for about a day. Then pour everything through a sieve, collecting the marinade. Drain the vegetables well and remove the spices. Rub the meat dry with kitchen roll. Heat the oil in a casserole and fry the meat and vegetables over a high heat for 5 minutes. Add the paradeis pulp and extinguish with the marinade. Steam the ragout in a closed casserole over low heat for about 1 hour.

Mix cornstarch with a little cold water and thicken the ragout with it.

Season with whipped cream, mustard, cranberry jam, gin, salt and pepper. Delicate potato patties are an excellent accompaniment.

Tip: Stock up on high-quality spices – it pays off!

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