Deer Leaf According To Greatoma`s Art
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 2 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,000 deer shoulder
- 20 g wheat flour
- 30 g bacon, sliced
- 50 g fat
- a bit salt
- 1 onion (s)
- 250 ml water, hot, possibly up to 500
- 1 teaspoon cornstarch
- 1 tablespoon water, cold, to stir
Print Recipe
Pin Recipe Instructions
- Wash the meat briefly, dry it, turn it in flour, cover with slices of bacon or wrap it, place in the heated fat, brown well on all sides in an open saucepan and season with salt. Briefly heat the chopped onion in the hot fat. Then carefully pour in 250 ml of hot water from the edge. Let the meat simmer over low heat in a covered saucepan for approx. 2 1/4 hours, turn it from time to time and replace the boiled water.
- When the meat is done, pass the sauce through a sieve, bind with the mixed cornstarch and season with salt.
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