Wildpfeffer in Red Wine with Mushrooms

Ingredients

• 2 onions
• 2 carrots
• 2 Garlic cloves
• 1 sprig rosemary
• 1 bunch thyme
• 2 Bay leaves
• 10 peppercorns
• 750 g venison stew meat
• red wine
• 125 g shallots
• 100 g bacon
• 2 tbsp oil
• a splash cognac
• 1 tbsp flour
• 250 g Mushrooms
• 1 tbsp butter

Instructions

1. 1.

   Dice onions, carrots and garlic. Mix with herbs, peppercorns, venison stew meat and red wine; marinate for 12 hours.

2. 2.

   Peel shallots. Slice bacon into strips. Heat oil. Lightly brown shallots and bacon together. Set aside.

3. 3.

   Remove venison from the marinade, pat dry and brown in pan fat. Deglaze with cognac. Sprinkle flour over. Gradually pour in the remaining marinade. Cover and simmer for 1 hour.

4. 4.

   Quarter mushrooms and sauté in butter. Add the bacon mixture to the sauce. Season with salt and pepper.