Venison Stew with Chanterelles

A delicious mushroom dish for any occasion!

Roughly dice the carrots, celery and onions. Season the meat with salt and pepper and brown in the oil around it. Braise the greens with thyme, bay leaf, juniper and cloves for 5 min. Add half the amount of red wine and brown completely. Add the rest of the stock and wine and simmer for 1 hour at moderate temperature with the lid closed. After half of the cooking time, finely grate the peeled potatoes. Brown the chanterelle in the oil (Ii). Season with salt and pepper, add to the ragout and cook for another 10 minutes uncovered on the stove. Finally, add crème fraîche and parsley.

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