A filling and hearty game ragout (stew), bursting with flavors, perfect for game season. Warm up inside with this dish when it's cold outside.
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FILL a small pan with water and bring to a boil. COOK the tiny onions for about 30 seconds, let them cool off and now it's easier to peel them with a small knife.
Also PEEL the onion and garlic cloves and finely chop them. If you're using game fillets, you need to divide them into bite-size pieces. COAT them with flour, pepper and salt.
If you're using a slow cooker, you need to brown everything in the skillet first before you add it all to the slow cooker. If you're using a Dutch oven, it's best to start with the meat before you add the bacon.
ADD the bacon to the skillet and after a few minutes you can also add the finely chopped onion and garlic. TRANSFER them to the slow cooker and heat some butter in the skillet before you cook the pieces of meat until they're beautiful browned.
If the skillet is too small, it's best to cook the meat in batches. TRANSFER the meat to the slow cooker and POUR in some red wine. After a few minutes, you can also POUR it into the slow cooker.
Also POUR in the beef stock and orange juice, in the slow cooker or Dutch oven. ADD tiny onions, sprigs of thyme, bay leaves, juniper, cranberries, pepper and salt. SET the slow cooker to the lowest setting or for the Dutch oven on low heat for about 4 hours.
REMOVE the bay leaves, thyme and juniper. SEASON with pepper, salt and a dash of balsamic vinegar. SERVE with mashed potatoes, enjoy!