How to make
The wine is mixed with the marjoram, black pepper, salt and 1 teaspoon of olive oil.
Pour the mixture over the game meat and marinate for 30 minutes. The onions, celery and carrots are cleaned and diced.
The meat is cut into large pieces and fried in olive oil, until golden brown.
Add the tomato puree and fry for another 3 minutes.
The broth is added and everything is stewed over low heat for 45 minutes.
The flour is toasted in a dry pan and diluted with a little of the sauce from the stewed meat and with the cream.
Mix well and add it to the meat.
The stewed venison with red wine is ready.
