Game Stew with Lots of Vegetables

A bean recipe for every taste:

1. strain the soaking water from the beans. Cook the beans in salted water with 2 bay leaves until tender, 1 1/2-2 hours. Drain, reserving the liquid.

Meanwhile, for a game stock, chop the bones and roast them with 6 juniper berries and the rosemary in 2 tbsp oil. Coarsely dice 2 onions with peel, coarsely chop greens. Add 1 tsp fennel seeds to the bones and roast briefly. Add the red wine, bring to a boil and reduce completely. Fill up with 1 liter of water and simmer for about 1 hour at low heat, then strain through a muslin cloth. Add 200 ml of bean liquid to the stock (it should be 700 ml) and boil to 400 ml.

For a seasoning paste, peel and coarsely dice the garlic clove. Crush in a mortar with the remaining juniper berries, remaining fennel seeds, new spice and olive oil. Season with salt and pepper.

Remove any remaining skin and tendons from the meat, cut into pieces weighing about 100 g each and rub with the seasoning paste. Dice the salami to about 1 cm. Clean the celery and carrots, putting the celery greens aside. Peel the remaining onion. Dice the vegetables about 1/2 cm.

Brown the meat in a heavy roasting pan in the remaining oil. Add salami and vegetable cubes, fill up with 100 ml of bean liquid. Cook in the stove at 180 degrees on the 2nd rack from the bottom 1

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