onions and spices
Add lard or oil to a pot and place over low heat. When the lard melts, add the diced onion. Sauté for 10 - 15 minutes while stirring regularly for the onions to soften, but it shouldn't be brown. Add the diced pepper, minced garlic, bay leaf, paprika powder, marjoram, caraway, and thyme. Cook for 5 minutes over low heat.
Cut the meat into approximately 2 cm (1 inch) cubes. First, add the beef, cook for 5 minutes over medium heat, then pour 250ml (1 cup) of water. Cover with a lid and simmer on low heat for 45 - 60 minutes. Add the game (deer), cover with a lid, and simmer on low heat for 45 - 60 minutes. Lastly, add the pork, cover with a lid, and simmer on low heat for 30 - 40 minutes.TipIt's important to avoid boiling the meat, or it will become stiff. Cook the meat over low heat all the time.
Add the potatoes cut into large pieces. (3 - 4 cm or 2 inches). Stir, and add about 100ml (1/2 cup) water if necessary. The potatoes should be in a liquid. Cover with a lid and cook for 30 - 40 minutes or until the potatoes are soft and cooked.
Season the meat stew to taste with salt and pepper, add the red wine, and cook (uncovered) for 10 - 15 minutes for the alcohol to evaporate and the stew to thicken. Divide between four plates and serve. Optionally sprinkle with chopped parsley.