Deer Departure

Summary

Ingredients

• 1 heart (s), liver, kidney and tongue from the deer
• 0.5 liter ½ meat broth
• 250 ml red wine
• 2 tablespoons oil or fat
• 1 onion (s)
• 1 tablespoon sugar
• 3 tablespoon flour
• 3 tablespoon tomato paste
• 1 dash vinegar
• 200 ml cream
• salt and pepper
• Allspice powder
• sugar

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Instructions

1. Wash and clean the innards. Cut open the heart and remove the tendons. Cut open the kidneys lengthways and remove the urine strands. Simmer heart, kidneys and tongue in ½ l of broth for ½ hour. Then add the liver and ¼ l red wine and simmer for another ½ hour.
2. Then remove the giblets from the broth. Put the tongue in cold water to make it easier to skin. Slice the liver, peel the tongue, then cut everything into strips.
3. Making a branding: Chop an onion into cubes. Put 2 tablespoons of oil in a saucepan and heat, then add the onion and let it translate. Add 1 tablespoon of sugar and caramelize, dust with 3 tablespoons of flour and pour ½ l of the stock and bring to the boil.
4. Put the innards in the baking oven. Add 3 tablespoons of tomato paste and season with pepper, salt, allspice, a little vinegar and sugar and finally refine with a mug of cream.
5. It goes well with bread dumplings or mashed potatoes.