John Myers
Contents
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Ingredients
To taste, season, etc .:
- Fleur de Sel sea salt
- Telly cherry pepper or black pepper
- Oil
- 1 small Diced carrots
- 1 small Diced parsnips
- 1 Spring onions in rings
- 1 Chopped onion
- 300 ml Broth or stock
- 300 ml Pinot Noir red wine
- 0,5 Pck. Wild seasoning for pickling
- 1 Disposable tea bags
- 2 fresh Bay leaves
- 2 tbsp Cranberries from the glass
- 1 tbsp Cranberries from the glass
- 2 tsp Game spice mix
- 1 tsp Salt
- 2 cube Gravy
- Telly cherry pepper
- Sauce binder dark
Instructions
- If necessary, bone the meat, then season well with salt and pepper. Heat the oil in a large saucepan and sear the meat on all sides and take it out again.
PREHEAT THE OVEN TO 150 DEGREES!
- Then sear the vegetables in the same saucepan! Add 1 tablespoon of cranberries and reduce a little. Then deglaze with broth and red wine! Add 2 teaspoons of game spices and game spices to place in the tea bag.
SWITCH THE OVEN DOWN TO 100 DEGREES!
- Add the meat again (with the lid) and cook in the oven for approx. 90 minutes! So that the deer has about 60/62 degrees in the lurch! Then take the meat out again, sieve off the sauce and season with cranberries, game spice mixture, salt, gravy and pepper and season to taste! Tie off with a sauce binder!
- Slice the meat and put it back in the sauce! Keep meat warm in the oven until serving! 🙂
WILD SPICE TO INSERT (for the tea bag) from Ostmann:
- Juniper berries, carrots, pepper, allspice, parsnip, thyme ginger, bay leaf, rosemary
WILD SPICE MIX (sauce seasoning) from Hartkorn:
- Pepper, coriander, marjoram, basil, cloves, mustard flour, mace, allspice, thyme, paprika, sage, nutmeg, bay leaf, rosemary, turmeric, rice flour, fenugreek seeds, cumin, ginger.
Nutrition
Serving: 100gCalories: 164kcalCarbohydrates: 37.9gProtein: 0.7gFat: 0.4g
