Pour the meat and marinade into a sieve with a bowl underneath to catch the juices.
Put all the ingredients for the marinade in a bowl, mix the meat in it, and let it marinate for 1 night so that the meat becomes nice and tender and flavorful.
Sauté the finely chopped shallots in butter in a cast-iron pot, let them color slightly, mix in the flour until it is completely dissolved and blended, deglaze with the game stock and stir everything well.
Peel the carrots and celery and cut them into diagonal strips, add the juniper berries, thyme, bay leaf, and pear syrup, season generously with pepper and a pinch of salt, put the lid on and let it simmer gently.
In a pan, let the butter foam and now brown the meat nicely all around, do this in batches so that the meat can brown nicely.
Add to the stew with the cinnamon stick, deglaze the pan with the red wine marinade, bring to a boil and strain into the stew pot, let simmer for about 40 minutes until the meat is tender, taste and season if necessary.
Serve optionally with endive salad and celery root puree.
Tips
No extra tips needed, Just Enjoy!