We chop the leg into tacos as the meat is cut to stew.
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| Ingredients to make a deer to the casserole: |
| 1 pinch of condiments 1 kilogram of leg or palette of boneless deer. 100 grams of onion 2 units of mature tomatoes 2 teeth of chopped garlic 1 carrot unit 4 branches of parsley 1 laurel leaf ½ tablespoon for thyme 1 glass of dry white wine ¼ liter of Meat broth 6 tablespoons of olive oil dessert 1 pinch of salt 1 pinch of ground black pepper |
Ingredients to make a deer to the casserole:
2. We heat the oil in a casserole, add the pieces of slightly floured deer leg and with a little salt, and let it brown.
3. Once the meat is brown, we take it out to a fountain and remove the oil from the casserole, except 3 tablespoons.
4. In the casserole oil we sauté the onion, garlic, carrot, all cut in brunoisse (minced in small squares) and herbs.
5. We cover and let cook over low heat for 8 – 10 minutes, until the vegetables are tender.
6. Add the tomatoes, saute and add the wine and the broth.
7. We increase to the force of fire, we hope it breaks to boil and go down to medium fire.
8. We introduce the deer in the casserole and cover, cooking until the meat is tender, removing from time to time.
9. When the meat is tender we put to salt and pepper.
10. We take the meat to a source to serve and cook the sauce for 5 more minutes until it reduces and thickens a little and pour over the deer.
11. We accompany this exquisite dish with an apple compote and sauteed mushrooms.
