Venison – Wildsteaks - Saskatchewan German Council

Ingredients

• 3 carrots
• 2 stalks of celery
• 1 medium onion
• 1 teaspoon mustard seed, slightly crushed
• 2 bay leaves
• ½ tsp salt
• 680 g (1 ½ lb) venison steaks, 1 ½ cm (½ inch) thick
• 1 teaspoon juniper berries, crushed
• 2 teaspoons black peppercorns, crushed
• 4 to 6 slices of bacon
• 1 cup dry, red wine
• 1 tablespoon corn starch mixed with 2 tablespoons red wine
• 115 ml (4 oz) crème fraîche