Capriolo ai mirtilli (venison with berries)

Ingredients

• 1 Kg venison
• 1 l red wine
• 100 g lard
• 1 onion
• white flour
• cream
• 3 bay leaves
• juniper berries
• rosemary
• blueberry jam

Preparation

1. Cut the venison into pieces and put into a bowl with the wine and spices; leave to stand overnight. Remove from the wine and dip in flour before frying in the lard.
2. Brown the meat and then add part of the wine used for marinating. Cook the venison and then remove it from the pan. Add the cream to the sauce left in the pan that has formed during cooking.
3. Serve the meat, with the cooking sauce poured over, and decorate the plate with blueberry jam.