Deer stew with hunter sauce
Ingredients
Instructions
- 1.6 kg Doe
- 1 Bottle of full-bodied red wine
- 2 Carrots
- 1 onion
- 2 garlic cloves
- 1 bouquet garni
- 0.5 Lemon
- 80 g Butter
- 2 tbsp. cornstarch
- 25 cl Poultry stock
- 2 tbsp. redcurrant jelly
- 1 pinch Paprika
- Salt
- Pepper
- The day before, put the pieces of deer in a deep dish. Drizzle them with red wine.
- Add the chopped carrots and the chopped onion, the crushed garlic, the bouquet garni and about ten peppercorns.
- Leave to marinate for 12 hours in the fridge, turning the deer pieces once or twice.
- The same day, preheat the oven th. 8 (220°C). Drain and pat dry the pieces of deer.
- Filter the marinade, reserving the vegetables. Sponge them too.
- Melt 50 g of butter in a casserole dish. Brown the meat on all sides.
- Remove and replace with the vegetables from the marinade. Brown them for 2 to 3 minutes.
- Return the meat to the casserole. Bake for 45 minutes basting the meat frequently with a little marinade.
- When cooked, keep the meat warm for 15 minutes.
- Deglaze the cooking stock with 20 cl of marinade and the chicken stock.
- Boil and reduce for 10 mins.
- Add the Maizena previously diluted in 1 tbsp. tablespoon cold water. Thicken for 1 minute while stirring.
- Season with salt, pepper and paprika. Filter this sauce.
- Add the currant jelly. Finish with a squeeze of lemon juice.
- Present the meat coated with a little sauce.
- Serve with mashed celery or pan-fried mushrooms and the rest of the sauce on the side.
Deer stew with hunter sauce
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