Venison stew

Private meat of hangnails and Gristle and cut into cubes of 3 cm.

Put beef cubes in a large pan and add the marinated vegetables washed and diced.

Sprinkle the preparation with the spices, then add the thyme and the crushed garlic clove.

Pour the red wine, close the tray with plastic wrap and let marinate the meat overnight.

Spent the time indicated, passed through a sieve the marinade and collect the liquid into a bowl.

Using a fork meat cubes separated from vegetables and remove them from the container.

Dried "meat with some kitchen paper towel.

You heat the oil in a large saucepan, heat the saucepan and meat over high heat until it is very colourful.

Add salt, add the drained vegetables marinade and FRY for a few minutes.

When vegetables begin to colorirsi, add the tomato paste and let it dry, stirring constantly.

Add the marinade liquid and, if necessary, even water, so that all ingredients are covered.

Bring to a boil and skim.

Simmer at moderate heat in covered container for an hour, then turn the whole thing into a sieve and collect the broth in a saucepan.

Please warm up the bottom, add salt and pepper, then add the meat, separated from vegetables, bring to a boil and serve together with mushrooms, washed, cut in half and browned in a pan with butter, over medium heat for 15 minutes.

If you prefer, you can bake stew in the oven, having covered casserole: with this method it is easier to prevent the meat from sticking to the bottom of the container.

---ADVICE.

The stew is one of the best ways to prepare wild game, which is cooked after being cut into cubes and marinated in a mixture of wine, spices and vegetables.

The marinade helps moderate the intense flavor of the meat, also helps keep them tender.

Another advantage of this method of cooking is the size of the meat: because this must be cut into cubes, you can use precious little cuts like the neck and the shoulder.

The preparation of the stew is rather long and laborious, especially when taking into account the time needed to marinate the meat, but the result is really excellent.

The recipe that I propose is made with venison, but you can prepare the stew with other types of game or with veal or beef.

It is important to use meat cuts of the same type, so that they have the same fibre and then the same cooking time.