Game stew with Lindemans Gueuze and ‘sirop de Liege’

Ingredients

• 2 bottles Lindemans Gueuze
• 5 tbsp ‘sirop de Liège’ (or pear and apple jam)
• 4 bay leaves
• 6 juniper berries
• 800 g stewing meat from game
• 2 onions
• salt and pepper
• olive oil
• 400 tagliatelle

Directions

1. Mix the Lindemans Geuze, the ‘sirop de Liège’, the bay leaves and the juniper berries in a saucepan.
2. Place the pan on low heat until the syrup is softened and add salt and pepper to taste.
3. Pour the marinade over the game and put it away in a cool place for 24 hours.
4. Peel the onions, cut them finely and sauté them in oil.
5. Put the game into the pan and pour the marinade over it.
6. Cover and let it simmer for at least 1 1/2 hours over very low heat.
7. Serve with the tagliatelle.