Venison Stew with Cranberries and Chestnuts

For the venison stew, first roughly dice the root vegetables, shallot and bacon. Cut the meat into bite-sized cubes, season with salt and pepper and leave to stand for a short time.

Now fry the root, onion and bacon cubes in some hot fat. Add the meat and fry as well. Deglaze with red wine liqueur and reduce completely. Mix in cranberries and add all spices. Pour in a little soup (the meat should only be barely covered) and simmer for 70-90 minutes, depending on the quality. Meanwhile, stir repeatedly and add fresh soup if needed.

Lift out soft meat with a slotted spoon and keep warm. Depending on the amount of sauce desired, add more soup and bring to a vigorous boil. Strain the sauce. Stir flour with sour cream until smooth, stir in and season with salt, pepper and lemon juice. Let it boil down to a thick consistency. Add meat and cooked chestnuts and warm everything up again.

Serve the venison stew on warmed plates. Place a heaped coffee spoon of cranberries on each orange slice and place next to the venison ragout, garnish the ragout itself with a dab of cream.to the venison ragout with cranberries and chestnuts, fit bread dumplings, spaetzle and cabbage sprouts with bacon.

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