Stewed deer with cranberry sauce

Submitted by enr on 25 Feb 2012
600 g of meat from deer
6 tbsp sunflower oil
1 onion
100 g smoked bacon
150 ml red wine Merlot
400 ml beef bouillon
3 tbsp jam blueberries
100 ml milk cream
# For the marinade:
250 ml red wine Merlot
250 ml water
50 ml cognac
50 ml white balsamic vinegar
apple 1
2 onions
2 cloves garlic
2 bay leaves
4 grains allspice
# For garnish:
5 large potatoes
30 g butter
1 tsp salt
Apple is cleaned and cut into cubes and onions cut into in large pieces. All products are placed in the marinade deep bowl and mix well. Meat, pour the prepared marinade, turning with foil and leave cool for 24 hours. marinated meat is removed from the marinade and cut into cubes with a size of 1-2 cm. Place in a deep pan with heated sunflower oil and fry for 8-10 minutes until browned. Add onion cut in crescents and diced smoked bacon and a minute pour wine and broth. dish stew under a lid on low heat for 1 hour. Once the meat is tender completely, add the blueberries and cream and warmed again stew for about 15 minutes Cook potatoes unpeeled. Drained, peel and cut into large cubes. Fry in heated sunflower oil for 2-3 minutes, add salt and sprinkle with chopped parsley. Meat garnished with potatoes and served warm.
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25 Feb 2012
brochure Liddell