Exactly skin the venison with a sharp kitchen knife, rinse, dab dry and cut into cubes, place in a container.
Clean and chop the vegetables. Peel and finely chop the garlic cloves. Bring 1 l of red wine with the fruit vinegar, half of the vegetables and all the spices to the boil once and cool, then pour over the meat.
Leave the meat in this dressing in a very cool place or in the refrigerator for up to 1 week. Then pour off the marinade and collect it, drain the meat. This takes 2-3 hours, because the meat is soaked with the pickle. Heat the oil in a frying pan and sear the meat in it, seasoning lightly with salt. Clarify the marinade, i.e. bring to the boil over a gentle heat and then pour off through a dishcloth. Heat oil in a casserole and sauté the 2nd half of the soup vegetables in it. Add the browned meat and stir to add more color. Pour a quarter of a liter of red wine, add a little bit of clarified mordant, add the other half of the spices and the paprika powder and simmer the ragout for about 60-70 minutes. As soon as it is soft, remove the meat piece by piece with a meat fork, place it on a heated plate and cover it with a damp dishcloth. Strain the sauce stock through a dish rag. Also pour the pork blood through a sieve. Then bring the sauce to a boil u
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