Sweet and sour venison
Preparation 20min, cooking 2 hours, medium difficulty
800 g of venison, 35 g of raisins, 25 g of raw ham, 25 g of pine nuts, 25 g of candied orange peel, 1 stick of celery, 1 small carrot, 1/2 onion, 1 sprig of parsley, 1 tablespoon of flour, a pinch of sugar, ½ 1 of broth, 4 tablespoons of vinegar, 2 tablespoons of extra virgin olive oil, salt and pepper
Cut the meat into chunks. Soak the raisins in warm water.
Chop the onion with carrot, celery, parsley and ham and put them in a saucepan over medium heat with the oil, meat, salt and pepper. When the meat is well browned, sprinkle it with flour, wet it with the broth, cover and cook over low heat for an hour, stirring occasionally.
Meanwhile, put the well-squeezed raisins, pine nuts, candied orange peel into small pieces, sugar, vinegar and a ladle of the cooking juices in a saucepan and mix over low heat.
Pour two thirds of the sauce into the saucepan with the meat, leaving aside the remaining one, cover and continue cooking for another 45 minutes. Transfer everything to a hot serving dish, complete with the sauce kept aside and serve.