Deer leg with cream

Preparation:

Preparation: Cut the deer leg into bite-size pieces, in the shape of small cubes. Cold, in a pot, put the meat thus cut, adding a handful of parsley and a large finely chopped onion, sprinkling plenty of pepper and sprinkling a full glass of good wine vinegar. Pass the pot over the heat and let it brown for ten minutes, adding broth and salt. It is cooked for an hour, an hour and a half, depending on the age of the deer, until almost completely cooked. Add a quarter of a liter of cream ten minutes before removing from the heat.