Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        venison shoulder
   4      tablespoons   lard
                        salt -- to taste
                        freshly-ground black pepper -- to taste
                        flour
   4      ounces        speck -- cut into 1/4" dice
     1/2  teaspoon      cinnamon
   4                    whole         cloves
   1      cup           sour cream
                        pan-roasted turnips -- see * note
                        === marinade ===
   1                    carrot -- cut into 1/2" dice
   2                    celery ribs -- cut into 1/2" dice
   1      sprig         fresh rosemary
   1      sprig         fresh thyme
   2      bunches       marjoram -- leaves removed yet
                        -- whole
   6                    sage leaves
   6                    garlic cloves
   6                    peppercorns
   6                    juniper berries
   1      bottle        dry red wine

Preparation:

* Note: See the "Pan-Roasted Turnips With Poppy And Paprika" recipe which is included in this collection. Trim venison of any connective tissue and cut into 2-inch by 1-inch cubes. Place marinade ingredients into a 6-quart pot and bring to a boil. Allow marinade to cool and submerge venison pieces. Allow to stand covered in refrigerator overnight. Remove meat from marinade and pat dry with towels, reserving marinade. In a heavy-bottomed Dutch oven, heat lard until smoking. Season venison with salt and pepper and place 4 to 5 pieces in pan and sear until deep golden-brown all over. Remove to side plate and repeat until all meat is done. Add flour and speck to pan and bring to boil. Add cinnamon, cloves, remaining marinade and meat, including juices exuded on to plate, and bring to a boil. Lower heat to simmer and cook slowly for 1 1/4 hours, or until meat is very tender. Remove from heat, stir in sour cream, check for seasoning and serve immediately with Pan-Roasted Turnips. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D03)