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Call Deer with pickled quince Vizcacha

Ingredients: 1 kilo

venison

3 onions 2 tomatoes
1 star anise 2 cloves

6 juniper berries oil

50 cc of broth 4 quinces

salt and pepper 1 tablespoon honey

50 cc of apple vinegar

Preparation:

Cut deer meat into cubes and onions, julienned .
Peel the tomatoes, remove seeds and chop. Wrap in gauze
anise, cloves and juniper.
Heat oil in a fund drive and cook onions until tender. Incorporate
deer and brown on all sides.
Add tomatoes and spices gauze. Cover with broth.
Mix, cover the disc and simmer about 1 hour, until the venison is tender.
Peel the quinces, cut into quarters and remove the center.
Add them to disk. Season to taste and drizzle with honey dissolved in vinegar.
then simmer until the quinces are tender, careful not to fall apart.
Serve immediately.