John Myers
Ingredients for 4 servings:
- 1,000 g venison shoulder
- 20 g wheat flour
- 30 g bacon, sliced
- 50 g fat
- some salt
- 1 onion(s)
- 250 ml water, hot, possibly up to 500 ml
- 1 tsp cornstarch
- 1 tbsp water, cold, for mixing
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 40 minutes
Briefly wash the meat, dry it, coat it in flour, cover it with bacon slices or wrap it, place it in the heated fat, brown it well on all sides in an uncovered pot, and season with salt. Briefly heat the finely chopped onion in the hot fat. Then carefully add 250 ml of hot water from the edge. Simmer the meat in the covered pot over low heat for about 2 1/4 hours until tender, turning it occasionally and replacing any evaporated water. When the meat is cooked, strain the sauce through a sieve, thicken it with the cornstarch, and season with salt.
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