Red wine stew with venison is one of my favourite dishes, although it's not the quickest to put together. However, no one wants to spend time in the kitchen at Christmas, so this is a quick recipe as far as it goes!
The First Challenges
- 2 kg premium szarvaskocka
- 3 dl dry red wine
- 15 dkg Fat
- 1 kg red onion
- 6 cloves garlic
- 1 bell pepper
- 1 tomato
- 5 pieces bay leaf
- 10 sts juniper berries
- ground to taste black pepper
- to taste spicy fennel
- salt to taste
- 30 g ground red spicy paprika
- 1 package wild mushroom mixture
- 20 dkg mushrooms
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
The First Challenges
Make a fat stew with onions, garlic, peppers and tomatoes. Season with salt, pepper, juniper berries and bay leaf. Season the venison cubes separately with pepper, herbs and salt (if possible, let them rest overnight in this dry marinade in the fridge). Then pour in the dry red wine, cover and cook over a medium heat for 2-2.5 hours. It is recommended to taste several times during the cooking.
In the meantime, fry the mushrooms in a little fat, season with salt and ground black pepper, rosemary and thyme. When the venison is tender, add the salt and pepper. mushrooms and boil for a further 1 minute.
Serve with fresh sourdough bread and pickles!
Enjoy your meal!
