Leg of chamois in red wine

Preparation:

1. First, heat oil in a pot, season the leg of chamois with salt and pepper, and sear the prepared meat on all sides.
2. Remove from the pot. Using the same pot, sauté the root vegetables and the onions.
3. Add the herbs and spices and then the tomato puree.
4. Let everything cook until dark brown. Add the cranberries and reduce the sauce slightly.
5. Deglaze with the red wine. Bring everything to the boil. Add the leg of chamois, then pour in the stock.
6. Cook the meat until soft (approximately two hours).
7. Remove the meat, season the sauce to taste, and add cornfl our to thicken to the desired consistency.
8. Strain the sauce through a fine sieve and serve the dish with potato dumplings.