Daube Provençale of Venison

Coarsely dice the venison. Halve the shallots and finely slice the carrots. Spread meat cubes evenly in a shallow dish. Sprinkle shallots, carrots, bouquet garni, bay leaf, cloves, juniper berries, nutmeg and peppercorns on top. Pour in wine and vinegar.

Then mix well, cover and let steep in the refrigerator for at least 8 hours. Turn the meat repeatedly. Then lift the meat pieces one by one from the marinade, drain well on paper towels and pat dry again one by one. Cut bacon and remaining shallots into small cubes. Brown lightly in hot olive oil in a casserole. Add meat pieces and sear until hot. Pour in marinade along with all ingredients.

Mix in crushed garlic and finely chopped orange peel. Add enough game stock or soup to just cover the meat. Bring to the boil, put the lid on and braise in the oven preheated to 150°C for 4-5 hours, until the meat is so tender that you can cut it with a spoon.

Meanwhile, turn occasionally. Just before the end of the cooking time, add the pitted and halved olives and braise for a short while. Remove the bouquet of herbs, season with salt and pepper and serve the venison hot.

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