Le Ragoût de Chevreuil Mariné à l’Orange

• 1 kg stewing venison, cut into pieces

Put the venison pieces into a bowl or enamelled casserole together with the orange juice, spices and seasonings and leave in a cool place for 48 hours.

Drain the meat, reserving the orange juice and the spices, and dry the pieces with kitchen paper. Strain the juice and put the spices into a piece of muslin and tie it up. Heat the fat in a casserole, seal the venison pieces in two batch