Venison vol-au-vents

Preparation

1. Fry the meat in olive oil. Add the onion and vegetables and continue to fry for a few minutes. Add the tomato puree.
2. Douse with the red wine, add the stock and continue to cook until soft. Add more water or stock if necessary.
3. Add the QimiQ Classic and bring to the boil. Add some water to the starch, mix to a smooth paste and use to bind the ragout.
4. Add the cranberry jam and bring back to the boil.
5. Season to taste with salt, pepper and juniper berries.
6. Fill the vol-au-vent cases with the ragout and garnish.