Serves 4 to 6
1kg venison shoulder, cut in cubes of 2 to 3cm
250g streaky bacon, cut in cubes of 2 to 3cm
2 pcs carrots, chopped
2 pcs long celery sticks, chopped
2 pcs medium brown onions, peeled and chopped
10 pcs garlic cloves, peeled
500ml Freshstock veal stock, defrosted
30ml sherry vinegar
750ml red wine like Shiraz or Cabernet Sauvignon
1 bouquet garnic ( thyme, rosemary, bay leaf and parsley stalk)
10 pcs juniper berries
2 pcs cloves
50ml cooking oil
1 spoonful crushed black peppercorns
Some plain flour to coat the meat cubes
Sea salt and freshly cracked black pepper
