For the venison stew, fry the finely diced bacon in olive oil. Sauté chopped onion, finely chopped celery and crushed garlic clove.
Season the diced venison with juniper salt and pepper – add and sauté. Cut the orange into slices, put aside. Chop only the two end pieces very finely and sauté with the venison. Stir in tomato paste.
Deglaze with red wine and orange juice. Add bay leaves, cinnamon and cranberries – simmer until soft. Garnish with orange slices.
Preparation Tip:
Serve the venison stew with croquettes, glazed chestnuts and cranberries.
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