Rinse the meat, dry it and brown it on all sides in the hot fat.
Extinguish with wine, add bay leaves and juniper berries. Stew for about 1 and a quarter hours. Clean and rinse vegetables, cut into bite-sized pieces. Add and steam for another 15 minutes. Fold in crème fraîche, season and thicken.
Serve with buttered potatoes.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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