Ingredients

• 750 g venison meat
• 100 g bacon
• 100 ml red wine
• 2 onions
• 3 cloves of garlic
• 2 tablespoons lard
• Ground pepper
• Salt
• Ground cumin
• 1/2 teaspoon dried thyme
• 1 teaspoon marjoram
• 1 tablespoon tomato paste
• 1 tablespoon ground sweet paprika
• 4 juniper berries
• 2 bay leaves
• 1 tablespoon cranberry jam
• 1 liter of water (as needed)
• 2 tablespoons all-purpose flour

Preparation Procedure

1. In a large pot, melt the diced bacon and add the chopped onions. Sauté them until they turn dark but be careful not to burn them.
2. Add the minced garlic, lard, and the diced meat, and brown them thoroughly.
3. Then, add the paprika and the other spices, and sauté for a while while stirring constantly. Be cautious to prevent the paprika from sticking and becoming bitter.
4. Add the tomato paste and deglaze with wine. Cook without a lid to allow the alcohol to evaporate.
5. Pour in the water and cover with a lid. Simmer until the meat becomes tender.
6. Add the cranberry jam and thicken the sauce by adding flour dissolved in a little water. Simmer over low heat.
7. Serve with dumplings or bread.