Wild Jus with Madeira

For the venison jus with Madeira, put the venison stock in a pot. Add water and bouillon cubes and slowly bring to a boil.

Peel both onions and put the cloves into the white onion and carefully add to the game stock.

Press the peppercorns with the back of a knife and add to the stock along with the thyme and bay leaf. It is important to reduce the stock by half.

Remove the onion with the cloves, bay leaf and thyme sprig. Cut the tomatoes into small cubes. Heat the butter in another pot and fry the bacon cubes in it. Chop the red onion, cut the carrots into small cubes and add everything to the bacon cubes. Fry until it has a light brown color. Add flour and stir until it has a brown color. Reduce the heat and gradually stir in the stock until you have a smooth consistency.

Add the diced tomatoes and simmer gently over low heat for about 20 to 25 minutes. Stir regularly!

Season with balsamic vinegar, sugar, salt and pepper. Finally, add the Madeira and heat for a few more minutes.

Serve the game jus with Madeira in a small jug with meat.

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