1⅓kg leg of chamois
300g root vegetables (cut into cubes)
100g onions (cut into cubes)
1tbspjuniper berries
5tbsp oil
2 sprigs rosemary
1tbsp peppercorns
2 bay leaves
2tbsp tomato puree
4tbsp cranberries
250ml red wine
3 litres vegetable stock
4tbsp cornflour