Roughly dice the game meat and remove the sinews and cartilage. Season with salt and pepper and dust with a little flour. In a suitable saucepan, melt the butter and cook over a medium heat, first the diced bacon and then the finely chopped onion until translucent. Add the venison and fry until the pores have closed. Pour in water, stock or soup until the meat is almost covered. Allow liquid to bubble slightly, add all flavorings and season with a little vinegar. Cover the casserole, close it as tightly as possible and let the game stew for about 3 hours on the lowest flame on the stove or at 150 °C in the oven. Afterwards, remove the lid, season the juice once again, let it reduce a little more if necessary and refine with a few cold flakes of butter before serving. Serve with cranberry compote and well-skimmed spiral noodles.
Preparation Tip:
This recipe can also be prepared quite excellently with boiled beef or Schöpsernem.
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