Venison stew Ingredients: red wine (some recommend the same wine as for the meal but it's a shame, any Corbières or Madiran will do) - 180 g of - sliced carrot (quantity depending on the number of guests, counting 30 to 50 g per person) - 6- onions (1 per person) - 15 cl of vinegar, pepper, salt, nutmeg if there are fans - 1.2 kg of - venison (the best pieces for this recipe are the between-legs) - 1- bouquet garni (thyme, bay leaf, rosemary) juniper.
Utensils： 1 Wooden spoon 1 Lid 1 dish-
Total time:
5h30
Preparation:
30 min -
Cooking:
5 h
Phase 1
Mix thewine, bouquet garni, sliced carrots, sliced onions, juniper berries, vinegar, salt, pepper and nutmeg (if using).
Phase 2
Cover the meat and leave to marinate for AS LONG AS POSSIBLE (from 12 hours to 3 or 4 days).
Phase 3
Cook over low heat for at least 5 hours, the more the better. 10 a.m. is ideal.
Phase 4
Serve with handmade mashed potatoes or broccoli.
Phase 5
Candied shallots and/or currants happily accompany this dish.
Utensils： 1 Wooden spoon 1 Lid 1 dish-
Total time:
5h30
Preparation:
30 min -
Cooking:
5 h
Phase 1
Mix thewine, bouquet garni, sliced carrots, sliced onions, juniper berries, vinegar, salt, pepper and nutmeg (if using).
Phase 2
Cover the meat and leave to marinate for AS LONG AS POSSIBLE (from 12 hours to 3 or 4 days).
Phase 3
Cook over low heat for at least 5 hours, the more the better. 10 a.m. is ideal.
Phase 4
Serve with handmade mashed potatoes or broccoli.
Phase 5
Candied shallots and/or currants happily accompany this dish.