Burgundy Stew From the Deer

Rating: 2.9231 / 5.00 (13 Votes)

Total time: 45 min

Servings: 6.0 (servings)



Skin the meat, if needed, and place it in an appropriately sized saucepan. Pour the wine over it and let it marinate for a night. Squeeze the unpeeled garlic clove smooth, quarter the onion, clean the root vegetables and roughly dice them. Add to the meat together with the spices and marinate for another 2-3 hours, then remove and dry. Cut the bacon into small cubes and fry it in a big pan, add the meat and brown it at a high temperature. Remove the root vegetables from the marinade with a slotted spoon, put them into the ramekins and let them brown. Pour half the amount of red wine (marinade) and put the Reindl into the oven heated to 180 °C.

After about 20 minutes, add the rest of the wine and cook the roast without the lid for another 60 minutes. Add the paradeis pulp, bay leaf spice and ginger root and continue to simmer, adding a little game stock if needed. After another hour, due to this about 2 h and 20 min total cooking time, take the roast out of the oven and wrap it in aluminum foil. Strain the sauce through a fine sieve. If you like, you can also press the greens through the sieve, the sauce will be more creamy. Slice the roast and place on the table with fried zucchini slices and potato patties with cranberries.

Our tip: Use a sp

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