Roe Deer with Porcini Mushrooms

MEAT PREPARATION

• 1
  If using shoulder, clean the meat; otherwise, no preparation is needed. Cut into 2 cm cubes, or use pre-cut goulash meat, season with salt and freshly ground pepper. Roughly chop the onion. Cut carrots, celery, and parsley into 1 cm cubes. Clean the mushrooms and cut them lengthwise into quarters.
• 2
  In a pot over high heat, melt 1 tablespoon of lard and 30 g of butter, add the vegetables and sauté until golden. Add the spices, herbs, and onion and sauté until golden.
• 3
  Add the meat and sauté until golden again. The meat will first release water, which must be completely boiled off from the pot until only fat remains at the bottom. Reduce the heat to less than half. Only then can you sauté the meat, stirring frequently, until golden on all sides.
• 4
  Pour in the wine, bring to a boil, reduce heat to half, and boil off all the wine. Then pour in the vinegar, stir, and let it evaporate. Pour in the broth, add finely grated lemon zest, bring to a boil, cover with a lid, reduce heat to less than a third, and simmer for 1 hour or until the meat is tender. Remove the tender meat and set aside in a warm place.
• 5
  In the pot over high heat, melt the remaining lard, add the mushrooms and sauté until golden. Season with salt and pepper. Strain the sauce over them through a fine sieve, add the meat, and bring to a boil. Remove from heat and stir in the remaining chilled butter cut into small cubes. Season with more salt if needed.