Ingredients:
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- Breadcrumbs Meisterfrost
- Deer dice Premium 2,5×2,5 cm
- dry red wine
- onion cube 10×10 mm DARTA
- garlic whole DARTA
- forest mushroom cubes with toadstools
- salt
- freshly ground black pepper
- thyme crumbled KOTÁNYI
- lard
- butter 82% branded AMMERLAND
- parsley frozen DARTA
- juniper berries KOTÁNYI
Preparation:
In lard, fry the diced onion and thinly sliced or crushed garlic several times until soft. Next, add the toadstools and continue the process with them. It is important to rinse the mushrooms thoroughly with plenty of water before using.
Then the prepared meat can go on the onion and mushroom base. Season with salt, freshly ground pepper, juniper berries and thyme.
Sear the meat over a high heat until it has a nice rusty brown crust, then pour in enough red wine and vegetable stock to cover and cook under the lid for about 45 minutes, checking constantly to make sure there is always enough liquid. If you need to make up for it, don't do it with red wine, if not with vegetable stock or water. Cook the meat in this way until tender, when you feel that there is not much time left before the meat is done, remove the lid and allow the stew to reduce and thicken a little.
Meanwhile, cook the buns in lightly salted boiling water.
Melt a little butter in a pan, turn the butter over in the pan for a more pleasant flavour.
cooked dumplings and sprinkle with chopped parsley before serving.
