Summary

Ingredients

• 800 g boneless deer meat
• 0.5 teaspoon ½ pepper
• 2 tablespoon flour
• 4 tablespoon oil
• 150 g onion (s), diced
• 0.38 liters red wine
• 1 bay leaves
• 2 carnation (s)
• 6 pepper-grains
• 150 g crème fraîche
• 1 teaspoon paprika powder, noble sweet
• salt and pepper

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Instructions

1. The inexpensive meat from the leaf is used for venison ragout. It should be well hung and look dark red. Cut off any tendons with a sharp knife.
2. Dice the meat 3 cm in size, turn in pepper and flour. Heat the oil strongly, brown the meat cubes all around. Brown the onions briefly. Red wine and the spices with it. Cover the ragout and simmer over low heat for 40-120 minutes until the meat has softened. Fish out the meat with a fork, press the sauce through a sieve. Bring the creme fraiche and paprika to the boil, season with salt and pepper.
3. Heat the meat in the sauce, do not boil it. Let steep for another 5 minutes before serving.
4. Tip: Soft meat with fine fibers cooks faster than firm meat with coarse fibers. The cooking time can therefore be very different!