{"id":6414,"date":"2021-10-29T09:58:37","date_gmt":"2021-10-29T08:58:37","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=6414"},"modified":"2022-02-02T08:17:31","modified_gmt":"2022-02-02T08:17:31","slug":"vorosboros-szarvasragu-varganyaval-es-petrezselymes-ujburgonyaval","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/vorosboros-szarvasragu-varganyaval-es-petrezselymes-ujburgonyaval\/","title":{"rendered":"Red wine stag ragout with crow and parsley new potatoes"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

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.<\/h2>\n\n\n\n

All you need is a great recipe and you're sure to have a great gastronomic experience with your loved ones! <\/p>\n\n\n\n

Ingredients:<\/strong>
Deer cubes PR\u00c9MIUM 2 kg<\/a>
Potato balls FRISS Aviko 2 kg
<\/a>Forest mushrooms KOCKA 1 kg<\/a>
Nameko mushrooms 1 kg<\/a>
Butter 82% Belga 1 kg<\/a>\u0170
2 heads of onion
2 cloves garlic
2 tbsp fat (duck, pork)
2 tomatoes
2 peppers
1,5-2 dl dry red wine

Spices:<\/strong>
thyme
spicy paprika
parsley
salt
pepper<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

This is how to prepare the red wine venison ragout with toadstools and parsley new potatoes:<\/h2>\n\n\n\n

We prepare a stew base. Fry the finely chopped onion and garlic in animal fat.<\/p>\n\n\n\n

Tip: <\/em><\/strong>
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.<\/em><\/p>\n\n\n\n

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! <\/p>\n\n\n\n

Garnish: <\/strong><\/p>\n\n\n\n

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.<\/p>\n\n\n\n

To garnish, we use nameko mushrooms, also saut\u00e9ed in a little oil and butter for about 1.5 minutes, salt and pepper.#<\/p>\n\n\n\n

<\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Ha egy feledhetetlen csal\u00e1di eb\u00e9det vagy \u00e9ppen vacsor\u00e1t tervez\u00fcnk, v\u00e1lasszunk hozz\u00e1 k\u00fcl\u00f6nleges alapanyagokat is. A szarvash\u00fas bizonyos, hogy nem okoz csal\u00f3d\u00e1st, f\u0151k\u00e9nt akkor, ha konyhak\u00e9sz szeletelt alapanyaggal dolgozunk. M\u00e1r csak egy nagyszer\u0171 recept kell, \u00e9s bizonyos, hogy nagyszer\u0171 gasztro\u00e9lm\u00e9nnyel f\u0171szerezhetj\u00fck meg a szeretteinkkel t\u00f6lt\u00f6tt id\u0151t! Hozz\u00e1val\u00f3k:Szarvas kocka PR\u00c9MIUM 2 kgBurgonyagoly\u00f3 FRISS Aviko 2 kgErdei varg\u00e1nya<\/i><\/a><\/p>","protected":false},"author":14,"featured_media":11110,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[20],"tags":[],"class_list":["post-6414","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receptek"],"yoast_head":"\nV\u00f6r\u00f6sboros szarvasragu varg\u00e1ny\u00e1val \u00e9s petrezselymes \u00fajburgony\u00e1val - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"V\u00f6r\u00f6sboros szarvasragu ide\u00e1lis v\u00e1laszt\u00e1s, ha egy feledhetetlen csal\u00e1di eb\u00e9det tervez\u00fcnk, v\u00e1lasszunk hozz\u00e1 k\u00fcl\u00f6nleges alapanyagokat is.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.matusz-vad.hu\/en\/vorosboros-szarvasragu-varganyaval-es-petrezselymes-ujburgonyaval\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"V\u00f6r\u00f6sboros szarvasragu varg\u00e1ny\u00e1val \u00e9s petrezselymes \u00fajburgony\u00e1val\" \/>\n<meta property=\"og:description\" content=\"V\u00f6r\u00f6sboros szarvasragu ide\u00e1lis v\u00e1laszt\u00e1s, ha egy feledhetetlen csal\u00e1di eb\u00e9det tervez\u00fcnk, v\u00e1lasszunk hozz\u00e1 k\u00fcl\u00f6nleges alapanyagokat is.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.matusz-vad.hu\/en\/vorosboros-szarvasragu-varganyaval-es-petrezselymes-ujburgonyaval\/\" \/>\n<meta property=\"og:site_name\" content=\"Matusz-Vad Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/MatuszVad\" \/>\n<meta property=\"article:published_time\" content=\"2021-10-29T08:58:37+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-02-02T08:17:31+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2021\/10\/DSC_0392b-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1799\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Matusz-Vad\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Matusz-Vad\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/vorosboros-szarvasragu-varganyaval-es-petrezselymes-ujburgonyaval\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/vorosboros-szarvasragu-varganyaval-es-petrezselymes-ujburgonyaval\\\/\"},\"author\":{\"name\":\"Matusz-Vad\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#\\\/schema\\\/person\\\/4cdae7d2e14be40387f16888b3fd0318\"},\"headline\":\"V\u00f6r\u00f6sboros szarvasragu varg\u00e1ny\u00e1val \u00e9s petrezselymes \u00fajburgony\u00e1val\",\"datePublished\":\"2021-10-29T08:58:37+00:00\",\"dateModified\":\"2022-02-02T08:17:31+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/vorosboros-szarvasragu-varganyaval-es-petrezselymes-ujburgonyaval\\\/\"},\"wordCount\":492,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/vorosboros-szarvasragu-varganyaval-es-petrezselymes-ujburgonyaval\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/wp-content\\\/uploads\\\/2021\\\/10\\\/DSC_0392b-scaled.jpg\",\"articleSection\":[\"Receptek\"],\"inLanguage\":\"en-GB\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/vorosboros-szarvasragu-varganyaval-es-petrezselymes-ujburgonyaval\\\/\",\"url\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/vorosboros-szarvasragu-varganyaval-es-petrezselymes-ujburgonyaval\\\/\",\"name\":\"V\u00f6r\u00f6sboros szarvasragu varg\u00e1ny\u00e1val \u00e9s petrezselymes \u00fajburgony\u00e1val - 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