Venison Stew
Ingredients
- 125 grams dried Apricots
- 4 tablespoons Cognac (or brandy)
- 250 grams Onion
- 1 bunch Soup vegetables (carrot, leek, parsnip) (carrot, parsnip, leek or other aromatic vegetables such as onion and celery)
- 750 grams Venison goulash
- 2 tablespoons Vegetable oil
- Salt
- freshly ground Pepper
- 6 Juniper berries
- ½ liter Red wine
- 1 Bay leaf
- 2 tan Cakes
- 1 Parsley
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