Chunks of Venison with Orange Aroma

	Cut the venison into chunks and place them in a bowl.
	Pour the red wine over the meat, add the orange zest, bay leaves, thyme, chili, and onion. Cover and let it marinate for 6 hours.
	Wash the tomatoes and mash them thoroughly; clean the mushrooms and slice them thinly.
	Sauté the mushrooms in a pot with small pieces of lard, 10 grams of oil, and salt for a few minutes.
	In another pot, sauté the venison pieces in the remaining lard; once they begin to brown, transfer them to one container. Then add the drained wine from the marinade, discarding the zest and onion.
	When the alcohol evaporates over medium heat, add the mushrooms, tomato puree, chopped thyme, ground pepper, and salt.
	Pour in water, mix well, cover with a lid, and cook on low heat for about 1 hour. If the sauce is too thick, add a bit of water. Arrange the venison on a serving plate, drizzle with sauce, and sprinkle with finely chopped parsley, a pinch of orange zest, and thyme.