Venison Stew with Cranberries: Christmas Menu 2000 by Christian Henze

Rinse the greens, remove the peel and chop into small cubes. Put the meat together with the greens, the herbs and the red wine in a baking dish and marinate it covered in the icebox for about 24 hours.

Strain the meat and add the marinade. Then rub the venison dry and brown it strongly with the greens in a frying pot. After 5 minutes, add the paradeis pulp and extinguish with the marinade (without herbs). Close the saucepan with a lid and let the ragout simmer for 1 hour.

Mix the cornstarch with a little tap water and thicken the sauce with it. Add whipped cream, cranberries, gin and mustard and season the venison stew with salt and pepper.

Fresh spareribs are best served as a side dish.

Our tip: Use your favorite red wine for cooking!

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