Cut the venison into 3-4 cm chunks and place in a stainless steel or ceramic bowl with the red wine, garlic, thyme, bay leaf and juniper berries. Cover and leave to marinate in the fridge for 2 days.
Drain the meat in a colander, reserving the marinade, and dry the pieces on some kitchen paper. Flour the meat lightly, using a tablespoon of the flour, and season with salt and pepper. Hea