1,5 kg venison shanks or neck in 50mm pieces
5 rashers bacon chopped
1 onion chopped
2 cloves garlic crushed
2 juniper berries crushed
15ml freshly squeezed lemon juice
zest of half a lemon
salt/pepper to season
350ml good meat stock
5ml paprika (Hungarian, if possible)
250ml crème fraiche or sour cream
Fry bacon, onion and garlic until soft. Remove and brown meat. Place all back in the same pot.
Lemon juice, juniper berries, bouquet garni, lemon zest, stock and paprika.
Cook on 160 C until meat is tender and almost comes off the bone (3 – 3,5 hours.)
Lastly add crème fraiche and enjoy!