Venison stew: recipes

Reindeer meat is very tasty, but quite tough product that you need to know how to cook – namely, to add to venison acquired juiciness, softness and tenderness. Despite the long and not the easiest cooking process, a dish of stewed venison was worth all the wasted effort.

Preparation of products

Cooking venison stew, you will need 6 peeled legs of a deer (or other parts), 200 grams of fat-streaked, 3 carrots, 3 onions, 3 celery, 20 mushrooms, 1 handful of juniper berries, 500 ml of warm chicken broth and 500 ml of dry red wine. You will also need 3 cloves of garlic, 1 bunch thyme, 1 chilli, 2 Bay leaves, 1 tablespoon of flour, 6 potatoes, 1 celery root, and salt/pepper to taste.

If desired or necessary, too spicy chili, you can safely be replaced with ordinary dried pod pepper.

Slice the bacon into small slices, put them into a thick-bottomed deep pot and saute until state greaves. Then remove bacon, and melted the fat from him put the Shin of a deer, lightly sprinkle them with flour and fry until brownish color. After the meat is evenly browned, remove it from the pan and put the chopped vegetables (carrot, garlic, celery and onion). Cook them on medium heat for 4-5 minutes – when they are slightly softened, return the pot to a deer leg and add to them juniper berries.

Braising venison

After adding to venison juniper berries, place in a pan with the thyme and Bay leaf and pour in the red wine and chicken broth, heat it all for a few minutes without bringing to a boil, then cover and place in oven that is preheated to 130 degrees. Now venison braised for six hours – still an hour before the end of cooking you want to add to it the finely chopped mushrooms and docusate until tender.

In full compliance with the recipe the result is a delicious dish with tender, juicy deer meat on the bone.

While the meat is stewing, peel the celery root and potatoes for mashed potatoes. Place the sliced celery root in boiling and slightly salted water, add sliced potatoes after 15 minutes. When the vegetables are soft, drain the water, add some milk and mash them into a puree. Ready put the venison from the pan into another container and leave in a warm oven, while the green sauce in which it was extinguished, and cook over medium heat until then, until it is boiled exactly half. Then place the deer meat on a plate, add vegetable sauce and puree, pour in a glass of dry red wine and enjoy the unique taste of venison.

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