Dilute the wine with 200 – 300 ml of water and bring to boil. Add bay leaf, clove, blueberry, roughly cut garlic and Vegeta.
Cook the marinade on slow fire for about ten minutes and pour it over the prepared steaks. Leave it stand and marinate in cold place for about 3 hours.
After marinating, sear the steaks from all sides in hot oil. Add sliced bacon, chopped onions, carrot and parsley root cut into rings and celery root into slices. Add the wine where the steaks were marinating and sauté in a half covered pan for about 30 minutes.
After that add plum jam which you have diluted with 2 – 3 spoons of water, add strained tomato and the rest of the marinade together with spices. Continue sautéeing on slow fire for about 40 minutes until the meat gets soft.
Near the end of cooking stir in the cornstarch diluted with some water and boil shortly.
Serve venison steaks with polenta.
Instead of jam you can put about 50 g of prunes without seeds.
This meal can be frozen
Freezing: Together with the sauce place the steaks into an appropriate packaging and freeze.
Unfreezing: Leave the steaks in a refrigerator over night and heat them up over slow fire in a pan with little water.
Durability: 30 to 60 days.