Cut the venison into bite-sized pieces, pour the pickle over it and let it rest in a cool place for 48 hours.
Fry bacon cut into cubes in a saucepan, add chopped onions and sauté. Add the venison, which has been drained thoroughly, and brown. Dust with flour, mix well. Season with salt, thyme, paradeis pulp and pepper, stir, pour the marinade with vegetables and spices.
Simmer for one and a half hours at low temperature.
Just before serving, take out the pieces of meat, strain the sauce, add the pieces of meat to the sauce form. Refine the ragout with a good unit of cranberries, season and serve with bread dumplings.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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