For the Kärtner Jagdtopf, sauté the onion with the bacon in a little oil. Add the diced meat and let it roast.
Then deglaze with red wine and pour in beef broth. Add salt, pepper, chopped juniper berries, basil, some cranberries and garlic and let it simmer at low heat.
Just before serving, thicken the sauce with a flour-cream mixture and add cooked peas, carrots and steamed mushrooms.
Enjoy the finished Kärtner Jagdtopf hot.
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