How to cook
Once cool, marinate chopped deer in it for one day, or if you can - 2 days. The chives are scalded in boiling water, allow to cool and peel them. Fry it in the oil.
Remove it and fry in the same fat chopped onions, mushrooms and bacon. Sprinkle with red pepper, tomato paste and fill up with the wine. Allow to boil for a few minutes and add the shallots, Deer and spices.
Transfer everything in to stew. Seal the lid with pastry and put to bake for about 2 hours at 356°F (180 °C).