Deer stewed in red wine
6 servings
200 minutes
The recipe was shared with us by the chef of the restaurants Mushrooms and Gorynych, Artem Losev. Prepared during the expedition to the Kola Peninsula Mamont Camp.
1
Clean the venison from membranes and cut it into medium-sized pieces. Dice the onion, wash the mushrooms, clean them, and cut them into several parts.
- Venison shoulder: 1 kg
- Onion: 200 g
- Fresh mushrooms: 500 g
2
Heat oil in a pot, sauté the venison, add onion and spices to taste, then pour in red wine. Let it simmer on low heat for 2 hours (or until the meat is tender). As the liquid evaporates, add broth to the pot.
- Vegetable oil: 50 ml
- Venison shoulder: 1 kg
- Onion: 200 g
- Allspice: to taste
- Bay leaf: to taste
- Juniper berries: to taste
- Thyme: to taste
- Rosemary: to taste
- Red wine: 300 ml
- Chicken broth: 300 ml
3
Sauté the mushrooms separately. Add the mushrooms to the pot 20-30 minutes before the meat is done.
- Fresh mushrooms: 500 g
4
Add salt and sugar to taste. When serving, sprinkle with chopped dill and parsley. Potatoes are perfect as a side dish.
- Salt: to taste
- Sugar: to taste
- Dill: to taste
- Parsley: to taste
