- 700 grams Venison (from the leg)
- 3 carrots
- ¼ Celery root
- 1 small Leek
- 1 Parsnip
- 10 white peppercorns
- 5 Juniper berries
- 2 tablespoons Juniper schnapps
- 400 milliliters Red wine
- vegetable oil
- 1 tablespoon Pastry flour
- 250 milliliters Game stock
- freshly ground peppers
- 1 teaspoon ground ginger
- ½ teaspoon allspice
- 250 grams button Mushroom
- 1 large onion
- 2 tablespoons chopped Fresh herbs (such as parsley, chives, thyme)
- 4 small Loaves of bread (such as rye)
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.
Fill the hollowed-out bread bowls with the stew, top with the mushrooms and serve immediately.