John Myers
Contents
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Ingredients
the marinade
- 500 ml Red wine tart
- 100 ml Wine vinegar
- 1 piece Fresh onion
- 3 piece Cloves
- 2 piece Bay leaves
- 6 piece Juniper berries
- 6 piece Black peppercorns
- 1 piece Celery, fresh
- 1 teaspoon Grained vegetable broth *
- 1 teaspoon Sugar
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
the meat
- 1 kg Deer meat from the leg
- 1 piece Fresh onion
- 1 handful Raisins
- 100 g Dried plums
- Pepper salt
- Olive oil
- 1 branch Thyme fresh or 1 teaspoon dried
- 1 branch Rosemary fresh or 1 teaspoon dried
the polenta slices
- 150 g Corn semolina - Polenta semolina
- 200 ml Water
- 100 ml Cream 10% fat
- 1 tablespoon Grained vegetable broth *
- 0,5 teaspoon Pepper
- 1 pinch Salt
- Clarified butter for frying
Instructions
1. Tag - die Marinade
- Put all ingredients - do not peel the onion - for the marinade in a saucepan and bring to the boil once. Take off the stove and let it cool down a bit.
1. Tag Fleischvorbereitung
- Remove tendons and fat from the meat and cut into cubes. Do not throw away the paring, they will be sautéed with the sauce later.
- Pour the cold marinade over the meat, seal the bowl and let it steep in the refrigerator overnight
2. Tag - nun wird es ernst
- Strain and collect the marinade, pat the meat dry and fry in olive oil in portions. Transfer the meat to a casserole, season with pepper and salt, add the sprigs of thyme and rosemary.
- Roast the paring in the meat fat together with a roughly diced onion, pour in some of the marinade and reduce. Repeat this process three to four times until the onions are tender. Then put in a sieve and let the sauce flow onto the venison.
- Add the rest of the marinade to the goulash, cut the plums into strips and throw them into the pot along with the raisins.
- Now put the lid on and let the whole thing simmer slowly for about 1 hour. The plums and raisins should be overcooked.
- After my men didn't want to see plums and raisins in the sauce, I took the trouble to fish out the chunks of meat and puree the sauce. There was no need for a bond.
the polenta slices
- Bring the water with the cream and the vegetable stock to the boil and pour in the semolina. Make a thick, tough dough while stirring constantly.
- Now spread this on an oiled board approx. 1 cm thick and let it cool down. Cut rectangles, diamonds or squares and then fry them in clarified butter on both sides until golden yellow.
- * Link to spice mixes: Granulated vegetable broth
Nutrition
Serving: 100gCalories: 71kcalCarbohydrates: 4.2gProtein: 0.7gFat: 1.4g
