Venison in Orange Sauce

	Cut the venison into large pieces and place it in a deep bowl.
	Mix the venison pieces with red wine, add orange zest, bay leaves, thyme, black pepper, and onion. Cover the container and let marinate for 6 hours.
	Clean and chop the mushrooms.
	Sauté the mushrooms in a skillet with a little pork fat and 3 tablespoons of vegetable oil, add salt and cook for a few minutes.
	In another pan, fry the venison in pork fat and vegetable oil until golden brown. Then pour in some marinade and add finely chopped onion.
	Mix the sautéed mushrooms with the venison. Add chopped tomatoes, fresh thyme, black pepper, and salt.
	Add water, stir, cover, and simmer on low heat for 1 hour. Then place the meat on a plate, drizzle with sauce, and sprinkle with herbs. You can also add orange zest.