What could be better in the summer than a good venison stew in a pot? Of course, it's essential to buy quality ingredients to get the perfect result. Luckily, we're happy to take care of that for you - all you have to do is round up your friends!
Ingredients:
- 4 kg deer cube PRÉMIUM 4x4cm
- 0,8 kg onion cubes 10x10mm DARTA
- 20 dkg bread bacon CAKE 1x1cm
- coffee spoon ground cumin seeds Kotányi Gastro
- 3 teaspoons of paprika
- 0,4 kg lecsó frozen GastroGarden
- 3 teaspoons salt (to taste)
- 60 dkg wild toadstool mushrooms
- 4.5 dl dry red wine 1
- 6 juniper berries Kotányi Gastro
- 6 whole laurels Kotányi Gastro
- 0,2 kg forest fruit mix GastroGarden
Preparing the venison stew:
Grease the pan, add the onions and bacon. Fire hanging over the pot, simmer over medium heat until the saucepan is glassy. onion. Then turn the venison into it and fry over a high heat, stirring frequently, until the meat has a crust.
Towards the end of the process, the meat will start to drain, sprinkle with the herbs and continue cooking over a low heat. From this point onwards, you no longer stir, just shake and turn the pan.
Throw on the lecho base, the forest gyaround, the juniper berries, the bay leaves, the wine pour half of it on top and sprinkle with 1 teaspoon of paprika. After 1.5 hours of cooking, season with salt. After another 1.5 hours of cooking, pour in the remaining wine and sprinkle with the remaining 2 teaspoons of paprika.
Then add the sliced mushrooms, stir and cook for a further 1 hour. During the last hour, taste and check the saltiness, then adjust the saltiness and serve hot.
