For the venison stew, sauté the diced onion in fat, add the diced venison leg and sauté. Add salt, pepper and tomato.
Deglaze with red wine, pour soup and add fresh herbs. Simmer for about 2 hours and add the root vegetables a quarter of an hour before the end of cooking.
Bind with flour, add mustard and balsamic vinegar and finish with cranberries and creme fraiche. Do not let it boil any more.
Boil the potatoes until soft and serve together with the ragout.
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