Roe Deer Hunter's Style

Soak the roe deer meat in a marinade made from 2 l water, 500 ml wine, 250 ml vinegar, 1 coarsely chopped carrot, 1/2 onion, 2 bay leaves, 15 black peppercorns and 2 cloves, which have been boiled together for 5-10 minutes. Let the roe deer meat stand in it for 1 night. The next day, drain it and sear it in 1 cup of heated fat, turning it so it browns evenly. Salt it and pour over 1 cup of the marinade and 1 cup of water. Cover and leave to braise for 1 hour over low heat. Cut the finished meat into slices and arrange them on a plate. Heat 3 tbsp of oil and fry the small mushrooms. Add 1 spoon of flour to them, stir until it too is browned and add the tomato sauce. Dilute the roux with the sauce from braising the meat and, if needed, add a little water. Leave the sauce to boil for about 5-6 minutes. Remove from the heat and stir in a knob of fresh butter. Pour the sauce over the roe deer and serve with a side of mashed potatoes or rice pilaf.