Description
Venison in cranberry sauce – the dish is very Siberian, there is a lot that is often found in these parts. Starting with the deer. Meat diet, low-fat, it is cooked rather easily, but this ease can be wrong: as easy to mess it up, overexposed, for example, on high heat. In short, deer – an animal timid and therefore requires a delicate approach. But when all is done wisely and with sufficient tact, the result is not just gorgeous and breathtaking!
Ingredients
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Venison
2,5 кг
-
Cranberries
1 кг
-
Rosemary
1 ст. л.
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Pine nuts
80 г
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Brown sugar
2 ст. л.
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Cognac
100 мл
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Vegetable oil
3 ст. л.
-
Salt
1 ст. л.
-
Black pepper
2 ч. л.
Cooking
Cut the meat into large chunks. Lightly beat off and fry.
In the cauldron or any other container in which to cook, pour a little oil, put back the venison, season with salt and pepper, add the sugar and pine nuts.
Sprinkle cranberries (if frozen, pre-thaw it), sprinkle with rosemary. Pour in the cognac. On high heat bring to a state, when the cauldron starts to poboljsati and shkvorchat, reduce the heat to almost minimum. Stew, of course, under the hood 2.5 hours.
You can serve it with any side dish, I had mashed potatoes, turnip and celery. When serving you can decorate with a sprig of cilantro, not very Siberian-like, but beautiful! Bon appetit!
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