Venison is extensively eaten in Austria. It is plentiful and cheap and there are many delicious ways of preparing it.
Put the sliced vegetables and finely chopped garlic and herbs in a saucepan and add equal parts of wine and water. Bring to the boil and simmer for ½ an hour. Then add the larded venison, cover closely and simmer for 1 to 2 hours, according to the toughness of the meat. When half done, remove the joint from the pan, strain the sauce, replace the venison in the saucepan—which should have been well rinsed—pour the liquid over it, add