Roe deer stew

by Krzysztof Turowski

How is your venison marinade? I am even more than sure that your mouths are watering to change the contents of the bowl into something delicious.

Do not worry, I’m coming with the second part of our culinary adventure called “roe deer stew”. To those who do not eat meat, and as I have noticed, visit my blog trying to troll it, I dare to say that unfortunately there will be no vegetarian nor vegan version and fortunately it is impossible to replace venison with jerusalem artichokes or tofu. Stew will be made of marinated meat. If you don’t know how to prepare such marinade you will find this recipe >>here<<. I advise you to check it and prepare it while I am coming back to the goulash recipe.

Actually, I do not know who has inspired me more  – D.V.M Grzegorz Russak or Karol Okrasa. I do know that goulash is amazing and anyone who has previously appropriately marinade the game will enjoy a delicate, tender, full of flavor and aroma, game meat. So let’s do it!

Prepare a strainer and a bowl. Drain the meat through a strainer and leave it for a while. Do not throw the marinade away, because it will play a key role during stewing. When the game is dripping from the wine we will take care of the preparation of the remaining ingredients.

We need around:
– 2 – 3 tablespoons of wheat flour,
– 1 whole onion,
– ski goggles for eye protection when cutting onions (if you do not have the goggles ask your husband / wife for help when slicing because you need good eyes to read further),
– 2-3 cloves of garlic,
– a few cloves,
– 3 tablespoons of butter,
– 2 tablespoons of oil or lard,
– a few Juniper berries and peppercorns,
– a teaspoon of sweet pepper,
– a pinch of hot pepper,
– a quarter of a teaspoon of white ground pepper,
– a few bay leaves,
– a bottle of wine (for the game you need around 300ml, the rest will be useful for improving your appetite),
– a quarter of a teaspoon of salt,
– 500 ml of water,
– a bunch of parsley,
– forest mushrooms or white mushrooms – about 150g

Remove the meat from the strainer and dry with a paper towel. Put two tablespoons of wheat flour on the plate and carefully coat every piece of venison in it. In the meantime, heat the lard or oil in a frying pan.

When the oil warms up, start frying game. It is important that the pieces do not touch each other. It is also important to us that the meat should close the taste inside, and we will achieve it by thoroughly frying from each side. Now it’s time to slice the onions. Meanwhile, you can take a photo in your ski goggles. They do not reduce eye burning in any way, but you can show off your friends that in your home you cook with with a flair and in ski goggles.

When the meat is fried, add onions. It’s important that it’s glazed. In the meantime, cut the garlic and add it too. As soon as the garlic lands in the pan, add peppers (hot and sweet), bay leaves, pepper and other spices. Spread the seasons in a pan and after a while pour over the remaining marinade and wine.

Now it’s time for the wine to reduce the volume. It will take a couple of minutes. Thanks to this the sauce will be thick and we will get rid of the alcohol. Meanwhile, I don’t care what will happen with the rest of the wine, but remember that the contents of the pan must be stirred from time to time

If half of the liquids have evaporated from your pan, it’s time to add water. Put pan on the smallest heat and bring to the boil and allow to simmer slowly for 30 minutes, stirring occasionally. Now it’s time to prepare the mushrooms. Ideally, if they are forest mushrooms. Of course you can replace them with white mushrooms. You can also use dried mushrooms, just remember to soak them beforehand. Preheat a tablespoon of butter and fry the mushrooms on it. Add them to the goulash along with the remaining butter and a teaspoon of sugar. Reduce it for about 10 minutes.

After this time your goulash should have a thick and even creamy texture. Now it’s time for a final check to see if it is salty enough.

You can serve goulash in many ways. It is goes ideally with all noodles such as gnocchi, Silesian potato dumplings or even french dumplings. I really like to eat it with barley and pickled cucumber. If you don’t have porridge or noodles, you can also use bread.

You can serve this stew both as an everyday dish and for a special occasion. Now, when you know the secret of proper marinade, preparing a venison is not so difficult as many people think? Right?

Bon Appetit and Happy Hunting!

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