๐จโ๐ณ Method
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1
Prepare the wild marinade recipe.
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2
Cut the venison into 3 cm cubes (brunoise).
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3
Remove as much sinew as possible from the meat.
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4
Marinate the venison in the wild marinade for 24 hours.
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5
Remove the meat from the marinade and pat dry with paper towels.
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6
Strain the marinade and set aside.
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7
Heat the olive oil in a large pan and melt 50 grams of butter into it.
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8
Brown the venison in the pan for 5 minutes.
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9
Deglaze with the strained marinade and add the icing sugar, berry compote, game stock, red wine, and port wine.
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10
Bring to a boil, then reduce heat and simmer gently for 1 to 1.5 hours until the meat is tender.
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11
When the meat is nearly cooked through, add the lingonberries and simmer for another 10 minutes.
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12
Taste and adjust seasoning with salt and pepper.
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