Braised Venison With Red Wine

Ingredients: 5 venison steaks( 225 g each) cut from the shoulder 70 g butter 20 ml oil 225 g bacon 2 onions chopped 3 carrots chopped 3 celery stalks chopped 20 g flour 15 g butter Marinade: 1 small onions finely chopped 3 black pepper corns thyme 1 garlic clove crushed 1 celery stalk chopped 600 ml red wine 60 ml oil Directions: First the marinade: place the onion and peppers, thyme  celery, garlic  red wine and oil in a large bowl. Add the steaks and cover with the marinade, marinate for 1 and up to 2 days. When ready to cook, melt half the butter with the oil in a large casserole, add the venison and fry until evenly browned. Remove from heat and set aside. Add the bacon  and fry until brown, add the onions carrots celery and fry until soft. Place the venison over the bed of fried vegetables , cover the pan and simmer for 2 hours . Then strain the cooking liquid into a pan  blend in the " beurre lieé" which is the last amount of butter and the flour ( mixed together) then whisk. Cook stirring until the sauce thickens .Pour a little of the sauce over the meat and serve with any kind of potatoes and glazed carrots.

serves 5