Venison Stew with Porcini Mushrooms

Have fun preparing this mushroom dish!

Peel and finely dice the onion. Finely grind (or crush and finely mortar) the juniper berries, allspice seeds and peppercorns in the Moulinette. Cut the venison into cubes.

Foam the butter in a heavy roasting pan and brown the meat in it on all sides, stirring continuously over high heat.

Season well with salt, add the onion cubes and the herb mixture and continue frying for a few minutes. Add the paradeis pulp and mix everything together thoroughly. Pour the port wine and add the mushrooms. Simmer again for a few minutes on low heat, then fill up with game stock. Cover and simmer at lowest temperature for 2-3 hours until soft.

At the end of the stewing time, bind the sauce with the sauce gingerbread and season with red currant jelly.

Serve the venison stew with pretzel dumplings and roasted Brussels sprouts.

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