Description
Autumn is not only time gray rains, yellow leaves and harvest country harvest. It is also hunting season. Today, after Baron Munchausen, we will go to hunt deer. Why a deer, you ask? There are several reasons. First, venison has a number of useful properties. This low calorie meat is dietetic and rich in vitamins product, and it is absorbed by the body much better than lamb, pork, beef or even chicken. And due to its taste deer meat is a gastronomic experience in the kitchens of many different countries.
Ingredients
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Meat
800 g
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Potatoes
250 g
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Turnips
270 g
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Carrots
250 g
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Beets
300 g
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Onion
150 g
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Peas
100 g
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Garlic
12 tooth
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Sweet pepper
250 g
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Greens
1 coup
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Butter
60 g
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Vegetable oil
3 Tbsp
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Bay leaf
3 piece
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Salt
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Black pepper
Cooking
Here are the main ingredients.
Clean the following vegetables: turnips, carrots, beets, onions, garlic and pepper. Potatoes and peas wash, but leave unpeeled.
Wash venison, absusive cloth, cut into medium-sized pieces and lightly fry in vegetable oil.
Cut onion into large rings, peas and the garlic cloves, leave whole, and all the other vegetables cut into cubes, is also quite large in size.
In a deep saucepan with a thick bottom (in this case iron) spread a small layer of meat, then a layer of vegetables. Salt, pepper, add Bay leaf and sprinkle with chopped greens. And so on layer by layer.
On top put the pieces of butter.
Cover the pot with a lid and put on fire. Quickly vegetables will give the juice, and stew comes to a boil. At this point, we diminish the heat to low and continue to simmer until tender (about 40 minutes). Cooking time depends on the varieties of vegetables, so it is recommended to periodically remove the cover and check the readiness of vegetables with a knife. They in any case should not be soft after boiling. Ideally, when the beets and potatoes came until tender, but still quite solid.
Remove from heat, gently stir the stew in the pot and vykladyvaem on plates. Additional seasonings and herbs — according to your wishes.
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