Description
To prazdnikam like something day, a duck was doing in "her husband's" Christmas (the one that the girl was), it turned delicious, but the photo shoot turned out a screw - serving spilled 2 cups of sauce (can chop!) in the kitchen on the floor while I cleaned, my household left from vkusnota girl piece for me, and a skeleton of bone ugly... Well, I could not get the bones to put with an afterword that, well, it was good... On New year's venison... presenting. Because this dish is expensive and day, the recipes had to look shoveled the German net, read a bunch of recipes and did my own thing!
Ingredients
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Venison
1000 g
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Dry red wine
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Orange
-
Bay leaf
3 piece
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Juniper
-
Seasoning
-
Vegetable oil
3 Tbsp
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Berry
-
Marmalade
0.5 cup
Cooking
So, hunting to kill a deer... that the hand does not rise? me too! So what we're buying. I had a beautiful steak, but because they were afraid to ruin the product, I additionally doubled his zeal and released pieces of meat from any hint of film or streaks.
2(!) days before the start of the celebrations flooded the meat with wine and put the orange slices, slightly broken Lavrik and juniper berries... Pickle (in the fridge) - at this time you can to lead a normal lifestyle.
A day of eating the meat out of the marinade, dry and fry very briefly in very hot oil on both sides. Take out the meat, add salt to taste and pour our new year and Christmas spice.
Then pay attention to how to cook it - very easy to grind in a coffee grinder and store in a jar with a lid. Proportions will not say, as I take just a pinch. Very fragrant, when all this first to warm up in a dry frying pan.
See what my strict control? By the way, do you know which cats have sensitive noses, and our pribaldel - then, the composition was approved, so "print" and use the overlay. And to use very carefully, that is slightly preporuciti pieces of meat... if it is not enough, then we will be in the sauce to add to the finished meat... If someone that doesn't like, it could, of course, according to your taste to conjure up...
Pieces of meat put in a ceramic pot, pour the berries and add the jam and wine (1/2 Cup) - put in cold oven and screwed up to 200°C,
under the lid simmer until tender 1.5-2 hours (can and less, but I was afraid that was not hard: there is in fact no gemmule fat!).
The meat can be served with sauce, just meat juice with berries fray through a sieve and season to taste. As a side dish... here's the thing: who likes that... in Germany decided at this time to serve red cabbage.
But I filed just a delicious mashed potato and green salad! The meat turned out tender, juicy, just like shortbread cookies... the Taste, of course, "spezifische" - the taste of venison!
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