Venison with prunes

Submitted by enr on 19 Oct 2008
Ingredients
1 kg meat of deer
3 onions
5-6 carrot
20 prunes
2 tbsp tomato paste
1 cup red wine
1 tbsp sugar
5-6 Allspice
5-6 peppercorns
2 bay leaves
salt
sunflower oil
1 tbsp paprika
1 tbsp flour
# For marinade:
1 onion
1/4 head celery
4-5 cloves garlic
2 bay leaves
3-4 Allspice
3-4 peppercorns
200 ml vinegar
Venison with prunes
Photo added on
Photo author
korneliq
Method
Marina is prepared by cut up into chunks onions, celery and garlic. Place in 1 liter of water together with other spices and boiled for 10 minutes. Allow to cool and then it is placed sliced ​​meat and put in the cold overnight. The next day, drain well and fry in 4-5 tbsp sunflower oil. Add the onion, cut into crescents and when tender, put the carrots, cut into discs. Insert the red pepper and flour, stir, pour the wine and allow 3-4 minutes to evaporate the alcohol. Add prunes and spices, put water to cover the meat and boil on medium heat until ready.
Containers:
Difficulty
Difficult
Tested
1 user
19 Oct 2008
Author
korneliq

Comments

mesotto was very tender and nice. Expected as wild meat that would be tough and hard but the result was fantastic stew