Venison stewed in a pot
Description
To prepare this dish, you will need venison meat, preferably with a small bone. Rinse it thoroughly, remove any membranes, and cut into small pieces. Place the meat pieces into a clay pot previously greased with vegetable oil or fat. Put the pot in the oven and simmer over medium heat in its own juices until partially cooked. While the meat is simmering, peel several potatoes and cut them into large chunks. Peel one onion and finely chop it. Then add the potatoes and onion to the pot with the meat and continue simmering until fully cooked. Ten minutes before the end of cooking, add salt and other spices to taste, as well as a handful each of cranberries and lingonberries. Remove the finished dish from the oven and let it steep for a few minutes. Venison is usually served hot, straight from the pot.