• The haunch or fillet is the best cut to use for this method of cooking venison. Larding fat
• 2 or 3 large onions
• 2 or 3 carrots
• 2 turnips
• 1 clove of garlic, parsley, rosemary, thyme
• 1 bayleaf, a few strips of lemon peel, salt, peppercorns, red wine, sour cream

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 a few tablespoons of sour cream, and cook slowly till done. potato balls and red currant jelly are served with this.