John Myers
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Meat, Game: Deer and Vegetable Stew Huntress Style
The perfect meat, game: deer and vegetable stew huntress style recipe with a picture and simple step-by-step instructions.
deer
- 500 g Deer meat (mf) frozen
- 250 ml Buttermilk
- 25 ml Dry red wine
vegetables
- 90 g Celery bulb
- 65 g Leek
- 95 g Carrots
- 220 g Waxy potatoes with their skin on
- 150 g Mushrooms brown
- 125 ml Dry red wine
- 1 tbsp Colorful pepper
- 0,5 tbsp Seasoned Salt
- 0,5 tbsp Hot paprika powder
sauce
- 400 ml Gravy
- 50 ml Balsamic vinegar
- 2 tbsp Sauce thickener dark
deer
- Let the deer defrost gently in the refrigerator for about 24 hours … wash, pat dry and cut into bite-sized pieces if necessary … put the buttermilk and red wine in a lockable key and put the meat down … marinate in the refrigerator for a good 12 hours / let pickle
vegetables
- Celery, leek. Wash and clean the carrots, potatoes and mushrooms and peel everything except for the mushrooms and cut into bite-sized pieces or slices
- Grease a casserole dish with well …. distribute the vegetable pieces in it … season with herbal salt, pepper and paprika spicy … Remove the meat from the marinade, fold under the vegetables and pour the marinade and red wine over it
Grill
- Cook in a preheated oven at 200 ° C for about 90-100 minutes
sauce
- After the cooking time, put the meat stock in a saucepan … bring to the boil with balsamic vinegar and thicken with a sauce thickener … return the sauce to the venison and vegetable stew
Serve
- Divide the venison and vegetable stew on deep plates and garnish with herbs
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