Ingredients
200 g smoked pork fat, 2500 g (about 5.5 lbs) venison, 120 g butter, 2 tablespoons flour, 3 carrots, 1 onion, 1500 ml (about 6 1/3 cups) white wine.
Seasonings
2 tablespoons oil, salt, peppercorns, bay leaf, cloves, and parsley sauce to taste, 2 cloves garlic.
Instructions
1. Marinate the meat in white wine for 48 hours, then drain and brush the meat pieces with oil.
2. Fry the fat in oil until golden brown, add the meat and sear briefly, then stir in flour to color.
3. Cook for one and a half hours, keeping an eye on the sauce level, and add some cleaned, chopped mushrooms.