Venison Stew with Dried Plums in Red Wine

Debone the shoulder of venison and remove the coarsest tendons and season with pepper. Salt is added to the dish only at the end, since the bacon usually already contains enough salt. Cut the meat into 2 cm pieces and roast it with a little bit of clarified butter in a heated frying pan on the highest flame with the bacon, the onions and the diced vegetables until brown all around. Steam the meat with all the other ingredients for at least 45 minutes. Repeatedly extinguish with a little red wine so that nothing sticks to the bottom of the pot.

Using a fork, transfer the pieces of meat to another saucepan and whisk the sauce. Season to taste.

Preparation of dried plums:

Bring the pitted dried plums to a boil with red wine, vinegar and the spices. Cook for five minutes at low temperature. Increase the temperature until almost all the red wine has boiled down and only a little bit of syrup surrounds the dried plums.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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