For the venison stew, season the meat with salt, bell pepper and paprika, fry with the onion pieces and bacon in hot oil.
Add mushrooms and tomatoes, dust with flour, pour clear soup and red wine. Add clove, bay leaves, peppercorns and juniper berries and cook at low temperature for about 2 hours until the meat pieces are tender.
Arrange the venison stew and serve.
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