Chop the carcass into large pieces. Meat and marinade for 20 minutes in a mixture of salt, dry white wine (I always add it to the game, it makes the meat softer and flavor and shortens the cooking time) and spices. Spices for venison traditionally used: red hot chilli peppers, paprika, black pepper, cumin, coriander.

Put on very hot pan with vegetable oil, I cast iron, the meat is great.

Fry until a good Golden brown.

Add coarsely chopped carrots and onions. Fry for another 5 minutes. Stew under a cover on slow heat for another 40 minutes.

Bon appetit!