Venison Stew

Cube the venison (or beef or lamb or turkey) into 1″ cubes. Cut the pancetta into 1/2″ cubes. Dice the onions and the carrots roughly. Brown first the pancetta in the butter and once the fat has been let out, add the venison. Once this has browned, add onions and carrots and soften them. Then add salt (not too much, as the bacon will already be salty) and pepper. Add the red wine, herbs and the juniper berries.

Once the liquid has started to simmer, turn down the heat and keep at a slow simmer until the meat is tender (this varies according to the type of meat and which cut, but at least 1 1/2 hours). If the liquid (i.e. the wine) has reduced too much, either add more wine or simply water.

Once the meat is soft, look for the bay leaves and the rosemary and discard. Then add the mushrooms and continue to cook for about 5 minutes and then add the creme fraiche to thicken. Taste and add salt and pepper if necessary.

If you want to freeze all or part of it, do so before adding the mushrooms and creme fraiche, it freezes better that way.

Serve over tagliatelle, rice or spätzle or a freshly baked baquette or crusty country bread.

Reheats well the next day!