Jugged venison
Instructions
Clean and chop all vegetables to check, put them in a large bowl, add the chopped venison chop, red wine, a pinch of salt and add the flavors encased in a linen napkin tied with a string, marinate in the refrigerator for 3 days.
Drain the meat from the wine and vegetables, put the meat in a pot, sauté the vegetables at moderate fire, meanwhile, flour and browned the meat with oil in a pan with fire.
Add the meat, deprived from their cooking, vegetables, then add the red wine and add the tomato paste and simmer for at least an hour, adding water or broth if too dry.
Ingredients and dosing for 4 persons
- 800 g of roe deer thigh
- 100 cl of strong red wine
- 1 onion
- 2 stalks of celery
- 2 carrots
- Peppercorns
- Juniper
- Laurel
- Cloves
- 1 pinch of salt
- Olive oil
- White flour
- Tomato paste