John Myers
Ingredients for 4 servings:
- Deer anatomy (heart, liver, kidney)
- 2 tbsp clarified butter
- 1 onion(s)
- 3 tbsp tomato paste
- 80 g flour
- ¼ liter red wine
- 800 ml meat broth
- 1 tbsp sugar
- 1 cup sour cream
- 1 shot of vinegar
- lemon zest
- salt and pepper
- Allspice
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
To make the venison broth, first clean the innards, cut open the heart, and remove the muscle fibers. Cut the kidneys lengthwise and remove the urinary tract. Slice the liver and then cut everything into strips. Dice a small onion. Heat clarified butter in a saucepan. Sauté the onions until translucent. Add the sliced innards and fry, stirring frequently. Deglaze with red wine and stock and simmer for about an hour. Then dust with flour, add the tomato paste, mix everything well, and season the now creamy sauce with pepper, salt, allspice, a little vinegar, and sugar. Simmer for about 10 minutes. Finally, season with sour cream and lemon zest.
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