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1
Cube the venison (or beef or lamb or turkey) into 1 cubes.
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2
Cut the pancetta into 1/2 cubes.
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3
Dice the onions and the carrots roughly.
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4
Brown first the pancetta in the butter and once the fat has been let out, add the venison.
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5
Once this has browned, add onions and carrots and soften them.
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6
Then add salt (not too much, as the bacon will already be salty) and pepper.
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7
Add the red wine, herbs and the juniper berries.
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8
Once the liquid has started to simmer, turn down the heat and keep at a slow simmer until the meat is tender (this varies according to the type of meat and which cut, but at least 1 1/2 hours).
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9
If the liquid (i.e.
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10
the wine) has reduced too much, either add more wine or simply water.
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11
Once the meat is soft, look for the bay leaves and the rosemary and discard.
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12
Then add the mushrooms and continue to cook for about 5 minutes and then add the creme fraiche to thicken.
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13
Taste and add salt and pepper if necessary.
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14
If you want to freeze all or part of it, do so before adding the mushrooms and creme fraiche, it freezes better that way.
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15
Serve over tagliatelle, rice or spatzle or a freshly baked baquette or crusty country bread.
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16
Reheats well the next day!
