Make the marinade:
In a large bowl, mix together the venison pieces, all the vegetables, the garlic clove with any sprout removed, the bay leaves and pink peppercorns. Cover the meat with red wine. Cover with a lid or place cling film over the top.
Prepare the meat:
After the meat has marinated, remove and drain the meat, keeping the wine and vegetables to one side. Dry the meat thoroughly and allow it to return to room temperature for ½ hour.
Brown the meat in the Fissler casserole using some olive oil. It is important to brown the meat in several batches so that there is only one layer of meat at a time in the pot.
Cook the meat:
Without cleaning the casserole, gently cook the icing sugar until it turns a light caramel. Then add the tomato purée and gently cook together. Deglaze using 100 ml of the marinade wine, and let the sauce reduce until almost dry. Repeat this process three times using all the wine. Add the vegetables and gently cook.
Next add the meat, season with salt and cover with the stock until the meat is just covered. Cook over a very low heat for +- 2 hours 30 minutes (the meat needs to simmer away very gently), keeping the lid slightly open and the meat should become extremely tender.
Filter the sauce and finish off your dish:
If you wish, thicken the filtered sauce using some corn flour mixed with a little water.
Season to taste.Put the meat back in the sauce.
You can either add all the vegetables or just some of them (for example only the carrots)
Keep the stew nice and hot before you serve it.