Venison stew

Instructions

1. Marinate the venison cubes for 12 hours in the red wine with the aromatics, onions and carrots, sliced.
2. Drain the meat, dry it and lightly dust it with flour.
3. Brown it in small batches in very hot oil, without letting it boil.
4. In the same pot, sweat the vegetables from the marinade for 5 minutes.
5. Return the meat, sprinkle with flour, then add the strained marinade and the stock.
6. Add the bay, thyme and crushed juniper berries, then cover and simmer gently for 2 hours 30 minutes.
7. Check the cooking: the meat should fall apart with a spoon.
8. Adjust the seasoning and serve with potatoes boiled in water or mashed.