Summary

Ingredients

• g 1,200 le (s) deer, released
• 1 medium onion (s)
• 1 carrot (s), large
• 1 piece (s) celery, approximately 5 x 5 cm
• 2 tablespoon tomato paste
• 3 cloves garlic
• 1 teaspoon pepper, mixed black and green
• 2 teaspoons paprika powder, noble sweet, possibly more
• some paprika, hot as rose
• some spice mixture (wild spice)
• a little powdered cloves or whole cloves, carefully dosed
• little mace
• 0.5 teaspoon ½ caraway seeds
• 1 glass red wine
• 0.5 liter ½ game stock or flesh stock
• a bit salt
• 1 sprig rosemary
• 1 sprig sage
• 1 sprig oregano
• 3 sprigs thyme, fresh
• 0.5 teaspoon ½ sugar
• 100 g crème fraîche
• some olive oil
• 1 parsley (parsley root)

Print Recipe Pin Recipe

Instructions

1. Clean the leg of venison and cut it into 2 x 2 x 2 cm cubes. Pour some olive oil over it and mix well. Cut the onion into eighths, cut the carrot and celery into small cubes, cut the garlic into leaves. Grind grainy spices. Quarter the parsley root lengthways.
2. Heat a cast iron pot and sear the meat (possibly in several portions) in it, remove each one and then let the vegetables with the tomato paste take some color. Then add the meat again, including all the herbs and spices. Deglaze quickly with red wine and fill up with game stock or meat stock. Cook gently for about 60 minutes with the lid closed (cooking test!).
3. When the meat is ready, fish out some things with a fork: mace, parsley root, rosemary, thyme, sage, oregano and whatever else should disturb. Then season to taste with salt and crème fraîche.
4. Serve with cranberry compote or currant jam with bread dumplings, other dumplings, pasta, rice, etc.