With the onset of autumn, we are more inclined to eat more substantial meals that might not be so good in the heat of summer. Such is the case with this indestructible venison stew, which fortunately comes with a bottle of good red wine!
Ingredients for 4 people:
- 500 g deer minced meat
- 100 g smoked bacon
- 150 g onions
- 10 g garlic
- 1 green pepper
- 1 tomato
- 0,1 g ground cumin
- 0,05 g ground cloves
- 2 bay leaves
- 5 g spicy paprika
- 4-5 pieces juniper berries
- Salt
- Strong peppers
- 1 dl red wine
Preparing the venison stew:
- Dice the smoked bacon and melt it in a pan.
- When ready, scoop out the fat from the carcasses with a slotted spoon and add the chopped onion. When the onions are golden, remove from the heat and add the paprika. It's worth taking off the heat because the paprika can easily stick to the pepper, giving the dish a bitter taste.
- Once blended, add a little vegetable stock and bring to the boil. Then add the chopped green pepper and diced tomatoes.
- When the vegetables are cooked sufficiently and have browned back to the fat of the base, add the diced deer meat. Season with salt, cumin, finely chopped hot pepper, crushed garlic, cloves, bay leaves, juniper berries crushed in a mortar and pestle, then cook slowly over a low heat until tender. It is best to braise it in its own juices, which the meat releases. If this is not enough, add a little water or stock little by little.
- When the meat is almost tender, add the red wine. Best served with potato pancakes, but serve with any garnish.
Enjoy your meal!
