Deer stew with caraway and dill
4 servings
180 minutes
Venison stew with cumin and dill is a dish with a rich history rooted in Russian cuisine. It combines the rich flavor of venison, the tenderness of braised meat, and the spicy notes of cumin. In the cooking process, the meat is first sautéed and then simmered on low heat with aromatic onions, garlic, and spices, giving it deep flavor and tenderness. Wine vinegar adds a slight tanginess while bread crumbs thicken the sauce, making it velvety. The finishing touch is dill which enhances the freshness of the dish. This stew is perfect for cold evenings, creating an atmosphere of coziness and warming enjoyment. It pairs wonderfully with rye bread or potato garnish to reveal all flavor nuances.
1
Wash the meat well, cut into large cubes, fry in a dry pan in two batches for six minutes until the liquid evaporates. Place the meat in a pot.
- Venison: 900 g
2
Finely chop the onion and sauté in the same pan with vegetable oil until golden. Add finely chopped garlic and cumin seeds. Sauté until the garlic has a pungent aroma. Add wine vinegar and continue cooking, stirring regularly until the liquid evaporates completely (about 2-3 minutes).
- Onion: 2 pieces
- Garlic: 5 clove
- Caraway seeds: 2 teaspoons
- Wine vinegar: 2 tablespoons
3
Transfer the vegetables to the pot with meat, cover with water so that the meat is fully submerged, and bring to a boil over high heat. Skim off the foam from the surface. Add salt, pepper, ginger, and nutmeg. Reduce heat and simmer covered until the meat is tender (about 2-3 hours).
- Ground ginger: 0.3 teaspoon
- Ground nutmeg: 0.5 teaspoon
- Ground black pepper: to taste
- Salt: to taste
4
Half an hour before the bread is ready, crumble the bread crumb (without crust) and add it to the pot. After about ten minutes, when the bread softens, mix well (preferably with a fork or whisk) to dissolve the crumbs and thicken the sauce.
- White bread crumb: 60 g
5
Serve the stew sprinkled with chopped dill.
- Dill: to taste