Marinate venison with vegetables (cut into cubes) and spices in red wine-red wine vinegar mixture for one week.
Drain, separate meat and vegetables, let marinade bubble up, strain. Season meat, brown and add to stock. Roast vegetables, tomato, extinguish with red wine and add to stock. Cook until tender (about 2 hours), skimming all the time.
Remove the meat, strain the stock, roast the garlic and butter and add. Mix blood and cream and thicken the stock with it, season, add meat. If necessary, thicken slightly with a little cornflour.
Garnish: blanch pearl onions, bacon strips, mushroom quarters, lightly fry bread cubes. Spread everything evenly on top. Sprinkle with chopped chives.
Serving tip: Serve with spaetzli, red cabbage and chestnuts.
Our tip: Use bacon with a strong flavor – this will give this dish a special touch!
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