The preparation

• Heat up the butter and oil in a pan. Brown the venison parts, the leek and chopped onions. Salt, pepper.
• Cut the bread into large cubes In a saucepan cook the lardons on low heat with the pieces of bread and a bit of butter.
• Add the meat and pour in ½ litre of water, vinegar and 1 glass of red wine. L et stew 1 hour.
• When the meat is tender, drain and set aside in the oven.
• Skim off fat and pour the sauce through a sieve then thin out with the remaining glass of red wine. Cook again for 15 minutes before basting the meat.
• Heat up the butter and oil in a pan. Brown the venison parts, the leek and chopped onions. Salt, pepper.
• Cut the bread into large cubes In a saucepan cook the lardons on low heat with the pieces of bread and a bit of butter.
• Add the meat and pour in ½ litre of water, vinegar and 1 glass of red wine. L et stew 1 hour.
• When the meat is tender, drain and set aside in the oven.
• Skim off fat and pour the sauce through a sieve then thin out with the remaining glass of red wine. Cook again for 15 minutes before basting the meat.