Venison Stew - cooking recipe

Ingredients

30 g cornflour
1 tablespoon dry mixed spice, of your choice
1/2 teaspoon black pepper
1/2 teaspoon sea salt
1 kg venison, meat for stew (deer, neck, shoulder and leg, without bones)
4 tablespoons olive oil (divided)
1/2 cup red wine
2 onions
80 g celery root, cut into small pieces
80 g parsley roots, cut into small pieces
100 g carrots, cut into small pieces
80 g fresh red peppers, cut into small pieces
8 -10 juniper berries, crushed in a mortar
800 ml beef broth, from 1 cube
2 tablespoons tomato paste
1 bay leaf

Preparation

Mix and combine corn flour, spices of your choice, black pepper and salt. Toss pieces of meat in seasoned flour, shake off excess flour.
Fry meat in batches in hot olive oil until browned on all sides. Take them out with a slotted spoon and place on a paper kitchen towel.
Return the meat to the pan, deglaze with red wine. Set aside.
Chop onions, celery, parsley and carrots in a blender to make a sofrito (a mixture of chopped vegetables). Fry in a pressure cooker pot in olive oil for 3-4 minutes, stirring occasionally.
Add chopped fresh red pepper and juniper berries, saute briefly.
Add meat with wine, beef broth, tomato paste and bay leaf, stir, cover, and lock lid on pressure cooker. When pressure is reached, turn heat down to low. Continue cooking for 20 minutes. Release pressure naturally.
Serve with potato gnocchi, polenta or short pasta.