Haunch of venison with cream sauce
Instructions
It cuts the leg of venison in pieces, shaped like small cubes.
Cold, in a pan, put the meat as well, by joining a handful of parsley and a finely chopped onion, pepper and abundant after bathroom use spargendovi a glass filled with good wine vinegar.
You throw the fire pot and let Cook for 10 minutes, adding broth and salt.
You bake for an hour, an hour and a half, depending on the age of the deer, up to almost complete cooking.
Join a quarter of a litre of cream 10 minutes before removing from heat.
Ingredients and dosing for 6 persons
- 1 onion
- 1 handful of parsley
- 2 teaspoons of pepper
- 1 glass of wine vinegar
- 50 cl of milk cream
- Salt