John Myers
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Venison Pepper
The perfect venison pepper recipe with a picture and simple step-by-step instructions.
- 1,5 kg Fresh venison meat – shoulder, neck, chest
- 50 g Smoked bacon
- 40 g Oil
- 50 g Flour
- 0,5 tbsp Mustard
- Cranberry compote
Stain:
- 0,25 l Water
- 0,0625 l Vinegar
- 150 g Root system
- 5 Peppercorns
- 1 Bay leaf
- Thyme
- 2 Coriander sprigs – took parsley
Set:
- 6 great Onions
- 180 g Chanmpignon
- Smoked bacon 2 thick slices
- 50 g Butter
- Cut the loosened meat into ragout-sized pieces and the breast into larger cubes. Pour into a porcelain or clay vessel and cover with the cold stain, finish with a little oil, weigh down with a plate and stain for about 24 hours. Pour the meat on a sieve, drain for an hour.
Stain:
- Boil the water and vinegar with roots and onions (both finely cut), the spices and lemon wedges for 10 minutes, then mix with the red wine.
Preparation:
- Smoked bacon cut into cubes is roasted in fat, the meat is added and roasted hot. Then do not roast the onions and roots too dark. Dust with flour, roast well, add the marinade and 1/4 l water and slowly steam the meat in the liquid until soft.
- As soon as the meat is tender, pierce a fresh dish, season the sauce with mustard and the cranberries and pass over the meat. When serving, garnish with glazed onions, leaf-chopped mushrooms roasted in butter and with roasted bacon strips.
- 5th side dish: napkin, bread or semolina dumplings, semolina strudel. I made red cabbage instead of the garnish.
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