Wild Pepper

First, peel the onion, cut into small pieces. Cut bacon and venison into cubes.

Bacon cubes in the casserole, brown diced venison from all sides, braise onions, extinguish with red wine.

Add currants, basil, crushed juniper berries, salt, pepper and stew for 40 minutes.

Season the sauce with Madeira and vinegar, bind with gingerbread.

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