Roe Deer in Balsamic Vinegar
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 piece (s) deer shoulder, released
- possibly roe ribs if available
- 2 onions)
- 1 clove garlic
- 1 sprig rosemary
- 1 sprig thyme
- 2 bay leaves
- 1 cube stock or homemade stock powder
- 0.5 liter ½ water
- 0.5 ½ glass red wine
- 1 tablespoon balsamic vinegar, (crema balsamico)
- some cream
- 2 tablespoon jam, (cranberry jam)
- sugar
- oil
Print Recipe
Pin Recipe Instructions
- Possibly release the deer shoulder. Season with salt and pepper.
- Fry all over in oil in a roasting pan. If there are ribs, then season them and fry them too. Is good for the sauce.
- Roughly dice the onions and fry them and finally add the finely chopped garlic.
- Then add the herbs and bay leaves, pour 1/4 l of water and pour in the broth.
- Put the lid on and put it in the tube at 175 ° C for one hour.
- Take the meat out of the roaster and let it rest.
- During this time add the remaining water, red wine, balsamic vinegar, cream and cranberries. Season to taste with salt, pepper and sugar. Boil.
- If you want, you can now fish the herb stalks out again.
- Slice the meat and put it back in the sauce. Turn the oven down to 100 ° and put the roaster back in the oven until the side dishes are ready.
- We also like dumplings, cranberries and salad.
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