Gamspfeffer

In a heavy saucepan, fry bacon cubes in a little oil until golden brown. Add root vegetables and let them color. Then add onions and roast until dark brown. Deglaze with some red wine, add garlic, juniper berries and rosehip jam and simmer. Repeatedly pour in game stock or beef broth until you get a honey-like consistency. Only now add the meat. Season with salt, pepper, thyme and mustard and simmer covered in its own juices for 2-2 1/2 hours until tender (longer if needed). Bind the finished ragout either with pork blood or with starch dissolved in red wine.

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