Ingredients (serves 4):
40 g butter, melted
480 g onions, finely diced (brunoise)
40 g tomato paste
100 ml full-bodied red wine
100 ml port wine
1 clove garlic, finely chopped
1 bay leaf
1 tbsp lingonberry jam
20 g dark chocolate
½ tsp ground allspice
½ tsp dried rosemary
½ tsp dried thyme
800 ml beef stock
80 g demi-glace (optional for richness)
800 g venison shoulder, cut into cubes
Salt and freshly ground pepper to taste

Preparation:

• Slowly sauté the diced onions in the melted butter until soft and golden.
• Stir in the tomato paste and lightly caramelise.
• Deglaze with alternating splashes of red wine and port wine, letting each reduce before adding the next.
• Add the garlic and bay leaf, and cook gently until fragrant.
• Pour in the beef stock and demi-glace, bring to a boil.
• Stir in lingonberry jam, dark chocolate, and the dried herbs and spices.
• In a separate pan, season and sear the venison cubes over high heat until browned on all sides.
• Add the meat to the sauce and let it gently simmer for about 3 hours until tender.
• Taste and adjust seasoning before serving.

Tip: Serve with creamy polenta, mashed potatoes, or dumplings – and a glass of red wine for the perfect alpine finish.