If you're planning an unforgettable family lunch or dinner, choose special ingredients. Venison certainly doesn't disappoint, especially if you're working with ready-to-cook sliced ingredients.
All you need is a great recipe and you're sure to have a great gastronomic experience with your loved ones!
Ingredients:
Deer cubes PRÉMIUM 2 kg
Potato balls FRISS Aviko 2 kg
Forest mushrooms KOCKA 1 kg
Nameko mushrooms 1 kg
Butter 82% Belga 1 kgŰ
2 heads of onion
2 cloves garlic
2 tbsp fat (duck, pork)
2 tomatoes
2 peppers
1,5-2 dl dry red wine
Spices:
thyme
spicy paprika
parsley
salt
pepper
This is how to prepare the red wine venison ragout with toadstools and parsley new potatoes:
We prepare a stew base. Fry the finely chopped onion and garlic in animal fat.
Tip:
The secret to a rich and rich gravy is to fry the onions several times until they are fat again. Wait until the onion has released its own water content, then add a little water or stock and wait for the liquid to evaporate, repeating this 2-3 times. This will give a much creamier sauce.
Once the onions are browned, add the chopped peppers and tomatoes and fry until browned. Season with thyme and paprika and add about 1 dl of stock or water. Then add the prepared 2,5-2,5 cm cubes of venison and fry. Next, add the toadstool mushrooms to the stew. Expect the mushrooms to cook completely and only the flavour to remain in the dish. When the meat is half tender - after about an hour and a half - add 1.5-2 dl of dry red wine and continue cooking until the meat is tender. Expect game meat to cook more slowly to tender, so the total cooking time can be 3-4 hours!
Garnish:
Thaw the prepared new potatoes and cut the larger pieces in half. Fry the potatoes in olive oil first, so that the butter does not burn and there is no bitter aftertaste.
Salt and pepper to taste. When the potatoes are browned enough, add the butter and freshly chopped parsley.
To garnish, we use nameko mushrooms, also sautéed in a little oil and butter for about 1.5 minutes, salt and pepper.#
