<h1 class="pgc-h-arrow-right" data-track="1" > venison calves, juniper, and red gooseberry</h1>
Red onion Celery and rosemary
"The classic seasoning of venison is used here for warm stews. If you can't get the calves, the diced shoulders are also available. ”
<h1 class="pgc-h-arrow-right" data-track="19" > raw material</h1>
4 venison calves
11/2 tablespoons juniper nuts
1 chunk of butter
olive oil
4 red onions
2 celery stems
2 petals of red currant
300 ml red wine
A few sprigs of fresh rosemary
800 ml organic beef broth
<h1 class="pgc-h-arrow-right" data-track="33" > method</h1>
Place the calves on a large board and sprinkle with salt and black pepper. Crush the juniper seeds and sprinkle on top.
Heat the butter and a drop of oil in a large casserole dish and fry the meat in batches until browned if necessary. Remove the handle from the pan and set aside.
Peel and slice the onion, then trim and slice the celery. Add both to the pan and turn the heat down. Cook for 10 to 15 minutes until soft but not discolored.
Add the currants and wine together to a boil, then simmer for a few minutes. Place the calves back in the pot with rosemary and broth and re-bring to a boil. Turn off the low heat, cover and simmer for 4 hours or until the meat falls off the bones.
Remove the handle and set aside. Bring the sauce back to a boil and cook over medium heat until thick and shiny. Cut the meat off the bones; when the sauce thickens, put the meat back in the pan and heat it. Serve with neeps 'n' tatties.