Yield: 10 servings

1 1/2 kg Venison

3 dl Wine, red

1/8 Mirepoix (cut vegetables for flavoring)

2 g bay leaves

5 g Peppercorn, white

5 g juniper berries

2 g cloves

10 g Rosemary, fresh

1/2 dl Oil, Peanut

20 g Tomato paste 5/1

30 g Flour, White /type 405 (common)

4/5 Brown stock

1 x seasoning (salt+pepper)

1/2 dl Madeira (special wine)

100 g Onions, pearl

50 g Bread, toast

100 g Mushrooms, Button (Champignons de Paris)

10 g Parsley, fresh

20 g Butter, cooking

Procedures

CUT MEAT INTO 30gr CUBES

MAKE A MARINADE WITH WINE, MIREPOIX, BAY LEAVES, PEPPERCORNS, JUNIPER BERRIES, CLOVES AND GARLIC

PLACE MEAT IN MARINADE FOR 3-5 DAYS

DRAIN AND DRY MEAT

SEASON WITH SALT AND PEPPER

BRING MARINADE TO BOIL AND STRAIN THROUGH A FINE CHINOIS

FRY MEAT IN HOT OIL UNTIL BROWN

ADD MIREPOIX AND STIR

ADD TOMATO PASTE AND MARINADE AND DEGLACE SEVERAL TIMES

ADD FLOUR AND BROWN WELL

ADD STOCK, BRING TO BOIL AND SIMMER UNTIL MEAT IS TENDER

REMOVE MEAT AND KEEP HOT

STRAIN SAUCE THROUGH A FINE CHINOIS AND LIAISON WITH DILUTED CORNSTARCH

ADD MADERIA, ADJUST SEASONING, ADD MEAT AND ARRANGE IN A GRATIN DISH

GARNISH WITH SAUTEED BUTTON MUSHROOMS, PEARL ONIONS AND CROUTONS