Venison In Spicy Sauce

Preparation:

Preparation: Aging: essential in the bowl with oil and herbs, but never in the refrigerator. Sprinkle the meat with the carrot, an onion, the stalk of celery, the bay leaf, the parsley, all chopped, add the clove, the juniper berries and a crushed clove of garlic, cover with red wine, salt , pepper and leave to marinate for a day. Fry the remaining sliced onion in the butter in a saucepan, add the meat, season, add the other clove of garlic, the rosemary, the sage, the marjoram, the minced lard and the tomato pulp; season with salt and spices, add the paprika, pour over a little wine and cook slowly until the meat is very tender. Drain the beef onto a serving platter; pass the sauce through a fine sieve, pour it into the saucepan, add the cream, bring to the boil and pour it over the meat. Serve immediately.