Roe deer in blueberries with dumplings
Instructions
Marinate for 24 hours the Roebuck to pieces in wine with herbs.
Larding meat with half lard and infarinarla.
Brown Bacon and chopped onion, add the venison, FRY, add salt, add little by little half the wine marinade.
Cook the meat; remove it and tie the bottom sifted with cream.
Pour the sauce over the meat.
Serve apart from the jam and the canederli.
Ingredients and dosing for 4 persons
- 1000 g of venison meat
- 100 g of bacon
- 100 cl of red wine
- Some of juniper berries
- Laurel
- Some of fir branches tips
- Rosemary
- 1 onion
- Flour
- Cream
- Salt
- Cranberry jam