Winter – Deer
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 12 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg deer meat, cut into not too small cubes
- 50 g flour, seasoned with salt and pepper
- 4 tablespoon olive oil
- 220 g onion (s) (pearl onions or small whole shallots)
- 1 large onion (s), chopped
- 4 bay leaves
- 6 juniper berries, lightly mashed
- 250 g bacon, diced or raw ham cubes
- 120 ml vinegar (red wine vinegar)
- 1 bottle wine, red, good strong
- 2 tablespoon jelly (currant jelly)
- 2 tablespoon tomato paste
- 3 cloves garlic, roughly chopped
- 1 tablespoon Tabasco
- 600 ml beef stock
Print Recipe
Pin Recipe Instructions
- Make a marinade from red wine, red wine vinegar, bay leaves and juniper berries. Soak the diced venison in the marinade overnight.
- Preheat the oven to 180 ° C. Turn the meat in the seasoned flour. Heat 2 tablespoons of oil in a large roasting pan, fry the venison cubes in portions, then remove and set aside. Pour the remaining oil into the roasting pan, fry the pearl onions (or baby shallots) and the bacon cubes in it. Remove and set aside. Place the diced onion and garlic in the roasting pan, sauté for 5 minutes. Stir in tomato paste, heat for a minute. Pour in the marinade and bring to the boil. Let simmer for 10 minutes. Stir in the currant jelly and Tabasco. Put the meat, pearl onions and diced bacon back into the roaster, pour in the beef stock. Bring to the boil again and stew in the oven with the lid closed for about 1.5 hours (180 ° C). Possibly season again to taste.
- Baguette tastes good with it.
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