Chamois Stew

Preparation:

Preparation: Remove the cuticles and tendons from the roe deer shoulder and debone it. Cut the meat into cubes of about 3 cm per side and put it in the fridge. Clean the vegetables for the bottom and cut them into large cubes. Cut the shoulder bone into small pieces and brown them in a saucepan with hot oil over moderate heat until they are uniformly colored. Then add the vegetables, let them fry for a few minutes, then pour as much hot water into the pan as needed to cover the ingredients. Cook for about 2 hours, skimming often, then pass everything through a sieve. In the meantime, cut the bacon into thin strips and sear it briefly. Blanch the tomatoes, peel them, remove the seeds and roughly chop the pulp. Cut the lemon zest into strips and blanch them too. Crush the cloves and juniper berries in a mortar. Melt the butter gently in a large saucepan and brown the cubes of meat until they are well browned on all sides. Add the bacon strips and the tomato pulp and fry all together for a few minutes, then season with the necessary salt, a grind of pepper and half a teaspoon of paprika. Wet the meat with the gravy previously prepared and flavor it with the lemon zest, the spices ground in the mortar and the cinnamon stick. If necessary, also add water, so that the meat is completely covered in liquid. Close the saucepan and put it in the hot oven (180 degrees) for 60-80 minutes. After this time, remove the stew from the oven, remove the cinnamon and season with salt and pepper. Serve the meat piping hot, accompanying it with almond broccoli and bread dumplings.