Venison Stew with Porcini Mushrooms’

Have fun preparing this mushroom dish!

Rinse the venison thoroughly, dry it and skin it if necessary. Cut into bite-sized cubes and place in a stone bowl.

‘Clean, rinse and finely dice the greens. Peel and quarter the garlic. Lightly crush the juniper berries as well as the peppercorns in a mortar. Mix with the greens, garlic, rosemary and thyme.

Stir an eighth of a liter of red wine with 1 tablespoon of cognac or brandy and the oil. Pour it over the meat and cover. Add the mange-tout mushrooms to a quarter of a liter of water. Let both stand for one night.

Remove the skin from the shallots. Remove the mushrooms from the soaking water, drain and chop coarsely. Pour the soaking water through a filter paper and set aside.

Lift the meat out of the marinade and dry very thoroughly with kitchen roll, removing all spices and vegetables. Strain the marinade, heartily squeezing out the contents of the strainer, and set aside.

Heat the clarified butter in a casserole. Pour in the shallots and roast over low heat until soft all around. Now remove them. Add the meat to the fat and cook for about 10 minutes, turning frequently. Now also remove, season with salt and season with pepper.

Sauté the contents of the sieve in the fat. Add the mushroom water, the marinade, the remaining wine and the game stock. All in the

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