A simple venison stew
The stew is prepared in an espresso pot and that is why cooking takes a relatively short time. Game meat is usually marinated for a few days. But as I used venison already cut into goulash pieces, I skipped the marinade. Therefore, the specificity of "wild" meat is felt, so if that bothers you, marinate it beforehand, overnight or for a few hours, in the usual way.
- Mix cornflour, spices of your choice, pepper and sea salt. Roll the pieces of meat in the spiced flour, shake off the excess flour.
- Fry small amounts of meat, on several occasions, on all sides in olive oil. Remove with a slotted spoon on absorbent paper.
- Roasted pieces of meat are then returned to the pan, deglazed with red wine. Put off.
- Chop the onion, celery root, parsley and carrot in a mixer until desired. Fry the sofrito (chopped vegetable mixture) in an espresso pot on olive oil for 3-4 minutes, stirring occasionally.
- Add chopped fresh red pepper and juniper berries, stir and fry briefly.
- Add the meat with wine, meat stock, tomato concentrate and bay leaf to the sofrite in the espresso pot, stir.
- Cover the pot with an espresso lid, cook over medium heat until a certain pressure is reached. Reduce the heat to low, continue to cook for 20 minutes. The flame is then switched off and the pressure is released naturally.
- Nutritional info for 1 serving *: energy value: 518 kcal; fat: 21.42g; carbohydrates: 19.1 g; protein: 58.65 g; cholesterol: 45 mg; sodium: 1055mg; potassium: 525 mg.
- Measuring cups and spoons
Serve with potato gnocchi, polenta or rice.