Burgundy Stew Of Venison
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Total Time | 10 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- g 1,200 deer meat, (upper shell)
- 700 ml wine (Burgundy)
- 1 clove garlic
- 1 onion (s)
- 1 carrot (s)
- 100 g celeriac
- 0.5 teaspoon ½ black pepper (freshly ground)
- 1 teaspoon salt
- 1 teaspoon paprika powder, earth sweet
- 100 g bacon
- 1 tablespoon tomato paste
- 1 bay leaf
- 20 g iner root
- Wild stock, darker
Print Recipe
Pin Recipe Instructions
- If necessary, peel the meat and place in an appropriately large saucepan, pour the wine over it and let it steep overnight.
- Press on the unpeeled clove of garlic, quarter the onion, clean the root vegetables and roughly dice. Add to the meat together with the spices and marinate it for another 2-3 hours, then remove and pat dry.
- Cut the bacon into small cubes and leave it in a large saucepan, add the meat and sear it all over over high heat. The root vegetables with
- Take the slotted spoon out of the marinade, add to the saucepan and let it sear. Pour in half of the red wine (marinade) and put the casserole in the oven, which has been preheated to 180 ° C.
- After about 20 minutes, pour in the rest of the wine and simmer the roast without the lid for another 60 minutes. Add the tomato paste, bay leaf and ginger root and continue to braise, if necessary, pour on some game stock.
- After another hour, i.e. about 2 hours and 20 minutes total cooking time, take the roast out of the oven and wrap it in aluminum foil. Strain the sauce through a fine sieve. If you want, you can also press the vegetables through the sieve, in this case the sauce will be creamier. Slice the roast and serve with fried zucchini slices and potato biscuits with cranberries.
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