For the game stew, cut the meat into pieces of about 3 cm and fry in a hot pan with the nut oil and lay out. In the roast residue, sauté the root vegetables and onion, stir in the tomato paste and sauté briefly.
Pour red wine, add soup, orange juice and spices. Bring everything to a boil. Then add the meat and cranberries.
Cover and cook for about 1 hour, or longer if necessary, until tender. Once the meat is tender, remove it, strain the sauce through a sieve and assemble with cold pieces of butter. Finally season to taste.
If the sauce is too thin, thicken with a little cornstarch.
Alternatively, you can marinate the meat overnight with red wine and spices: To do this, put all the ingredients in a slightly more compact plastic bag, seal tightly and refrigerate. The next day, strain and use the wine as an infusion. You can also cook 150 g of red cabbage cut into small cubes, towards the end of the cooking time. This way you get a wonderful red cabbage sauce.
The dishes were provided to us by Le Creuset.
Preparation Tip:
Put all the spices in a tea egg for easy removal after cooking.
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