Deer Pepper
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg deer goulash
- 3 cloves garlic
- 3 onion (s)
- 0.5 ½ bunch thyme
- 1 sprig rosemary
- 100 ml cognac
- 100 ml olive oil
- 50 g bacon, streaky
- 1 tablespoon tomato paste
- 0.5 liter ½ red wine
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Remove the bones and tendons from the venison and dice. Peel the garlic and onions and cut into slices. Mix the meat, garlic, onions, herbs, cognac and oil, cover and refrigerate for 24 hours.
- Then drain the meat mixture and collect the marinade. Dice the bacon, fry in a saucepan, remove. Fry the meat mixture with the tomato paste in portions in the bacon fat.
- Put the meat mixture back into the pot, gradually pour in the wine and let it boil down. Add the marinade, herbs and bacon cubes and cook everything over a mild heat for 1 hour. Pour in some water if necessary.
- Open the pot, remove the herbs, continue cooking for 30 minutes. Season to taste with salt and pepper.
- Broad ribbon noodles go well with it.
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