Venison Stew

Cut the meat into uniform cubes about 3 cm (approximately 1 1/4 inches) wide. Trim and dice the vegetables. Place the meat and vegetables in a large pot with the white peppercorns, crushed juniper berries, gin and red wine. Cover and refrigerate 24 hours.

Pour the liquid through a strainer and reserve. Remove the meat with a fork and pat dry.

Heat 3 tablespoons oil in a saucepan and brown the meat evenly. Add the drained vegetables and brown. Dust with flour and let cook for a few minutes. Add 250 ml (approximately 1 cup) reserved pickling liquid and the game stock and simmer over medium heat.

After 40 to 50 minutes, pour the mixture through a strainer, reserving the liquid, remove the meat and keep warm.

Pour the liquid through a fine sieve into a pot and heat. Add the meat and season with salt, pepper, ginger and allspice.

Trim the mushrooms and thinly slice. Peel the onions and finely chop. Heat the butter in a frying pan and saute the onions and mushrooms. Season with salt, pepper and herbs.