Chamois stew
Instructions
Private venison shoulder of hangnails and tendons and disossatela.
Cut the meat into cubes of about 3 cm to the side and put the cool.
Peel vegetables for the bottom and cut in large dice.
Reduce shoulder bone into small pieces and fry them in a pan with hot oil, moderate heat until they are uniformly coloured.
Then add the vegetables, let them cook for a few minutes, then pour into the Bowl as much hot water as you need to cover the ingredients.
Cook for about 2 hours, skimming often, finally passed it through a sieve.
Meanwhile, cut the bacon into strips thin and Pan fry briefly.
Blanch the tomatoes, Peel, seed, and tagliuzzatene give them roughly the pulp.
Cut in strips lemon zest and Blanch them, too.
Pounded in a mortar the cloves and juniper berries.
Gently melt the butter in a large saucepan, heat the saucepan and cubes of meat, until they are nicely coloured by each side.
Add the strips of bacon and the flesh of the tomatoes and let them Cook all together for a few minutes, then season with salt, ground pepper and a half teaspoon of paprika.
Soak the meat with the previously prepared and fund aromatizzatela with the lemon zest, spices pounded in a mortar and the cinnamon stick.
If necessary, add water, also ensure that the meat is completely covered by the liquid.
Close the pot and pass into the hot oven (180 degrees) for 60-80 minutes.
After this time, remove the stew from the oven, remove the cinnamon and add salt and pepper.
Serve the hot flesh, accompanying it with broccoli with almonds and bread dumplings.
Ingredients and dosing for 6 persons
- 1 young venison shoulder from 1200 g
- 100 g of bacon
- 2 tomatoes
- 1/2 lemon (zest)
- 2 cloves
- 5 berries juniper
- 30 g of butter
- Salt
- White pepper
- 1/2 teaspoon of paprika
- 1/4 stick of cinnamon
- For the fund:
- 3 cl of olive oil
- 150 g of onions
- 120 g of carrots
- 80 g of celery