Roe Deer Stew in a Cauldron

How to prepare roe deer stew in a cauldron

1. Wash the meat in several changes of water until the water runs clear. Cut into cubes.
2. Place in a bowl and add all the marinade ingredients. Mix well, cover, and let marinate overnight.
3. Remove the meat from the marinade and pat dry with paper towels.
4. Heat the sunflower oil in a cauldron. Fry the cubes over medium-high heat. Fry them in batches so they're not crowded. If you crowd the meat in the pot, it will steam instead of browning. Keep the browned meat in a separate bowl.
5. When you've finished browning all the meat, add the peeled but whole onions. Fry, stirring frequently, until they brown and start smelling sweet. Add the peeled but whole garlic cloves. Continue frying for another 2 minutes. Remove the onions and garlic and add to the meat.
6. Note: at this point the cauldron should have browned bits on the bottom and sides. Don't worry, this is excellent - exactly what we wanted. That crust on the pot will give our stew better flavor.
8. In a small cup, mix 3 tablespoons of the marinade, 1 1/2 tablespoons vinegar, and the beef cubes (chicken stock or water). Pour this mixture into the cauldron and with a wooden spoon scrape everywhere - on the bottom, on the sides - using the liquid to dissolve the "crust" I mentioned above. When the pot is fairly clean, let the liquid simmer for about 5 minutes until it becomes syrupy.
9. Remove the cauldron from heat and add the meat, onions and garlic, the aromatics from the marinade (cinnamon, bay leaves, allspice, cloves which you "fish out" with a slotted spoon). Also add oregano and cumin. Season with salt to taste (about 1 level teaspoon) and black pepper (about 1/2 teaspoon). Mix everything well.
10. Add the tomato paste dissolved in a cup of water. Add the olive oil and another 1/2 cup of water (or 1 cup of water if you want more sauce).
11. Place the rosemary on top and bring the contents to a boil.
12. Cover the cauldron with a lid or aluminum foil (make sure it's well sealed) and place in the oven at 160°C for 1.5 hours.
    * I don't know how the roe deer was treated (if it was hung, if it was farm-raised or not) so cooking time in the oven may vary depending on these factors; I found it cooked extremely quickly and came out very tender; it's best if after 1.5 hours it's not done, add more liquid (hot water/stock) if it has reduced too much, re-seal with foil and leave in the oven; then check every 30 minutes.
14. Serve sprinkled with fresh parsley, alongside boiled rice or mashed potatoes.

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