- 400 g venison (shoulder or neck)
- 400 g lard
- 1 carrot
- 1 onion
- 1 garlic clove
- 1⁄2 bunch of thyme
- Salt and pepper
1. Preheat the oven at 120 °C circulating air. Cut the meat into 4 cm cubes and season with salt and pepper. Peel and dice the carrot, onion and garlic. Melt lard in a pot and add the meat, vegetables and thyme. Cover the pot and simmer in the oven for 4-5 hours.
2. When the meat is done, remove the thyme and let it cool slightly. Mix the mixture well with a wooden spoon. Season if necessary. Pour into preserving jars and leave to cool in the fridge for 24 hours.