|Red wine||1 1⁄4 Cup (20 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Black pepper||To Taste|
|Finely chopped onion||1|
1 Mix all the marinade ingredients and steep in the meat for 4 hours then drain the meat and wipe it dry. Save the drained marinade
2 Chop the bacon and keep aside.
3 In a heavy bottomed pan cook chopped bacon over moderate heat until fat runs.
4 Add butter and coarsely chopped onions . cook until onions turn transparent.
5 Sprinkle flour and brown the roux stirring continuously with a wooden spoon.
6 Mix the marinated and dried venison.Cook until brown from all the sides stirring accasionally.
7 Add in red wine just enough so that the sauce covers the meat.
8 Add crushed garlic and boquet garni. Cover the pan with a tight lid and cook for about 45 mintes- 1 hour.
9 Open the lid and stir in saved marinade.Continue cooking until the meat is tender. It may take 45 minutes.
10 Remove the bouquet garni and add salt and pepper to correct the seasoning.
11 Serve hot.