Venison Stew with Apricots

Remove the skin from the onions (1) and cut them into rings. Boil vinegar, red wine, peppercorns and cloves, juniper berries and onion rings. Cool.

Clean and rinse greens and tie with twine.

Place meat and greens in a large enough bowl and pour marinade with all spices over. The meat must be covered with liquid. Add a little water if necessary. Let the meat marinate for at least 2 hours.

Soak the apricots in cold water for about 1 hour. In the meantime, peel and quarter the remaining onions. Dice the bacon. Rinse the parsley. Tie half of the parsley, thyme and bay leaves together.

Remove meat from marinade. Drain well. Strain marinade and reserve. Retain greens as well.

Heat lard in a casserole. Fry bacon cubes in it. Brown meat in 2 to 3 portions and remove. Brown onions lightly all around in the drippings. Add meat repeatedly to the saucepan. Sprinkle a little salt and pepper. (Add dried thyme only now.) Add flour. Stir and extinguish with water and mariande.

Add meat broth, greens and parsley leaves. Simmer everything with the lid closed for about 3/4 hour.

Drain the apricots. Add to the meat and steam the ragout for another half hour. Remove greens and parsley leaves. Add red currant jelly and whipped cream to the

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