Before explaining the recipe, I expose how I make the preparation of the hunting meat before any stew, only in the case of adult animals, because we give greater juicy to the meat.
| 🚻 4 Diners | 🕘 4h | 🍵 Mainly Medium | 🤯 Divete |
| Ingredients to make deer and wild boar to rosemary: |
| Marinada for hunting :: 1l of red wine 4dl of wine vinegar 1.5 dl of oil 1 carrot 1 leek 2 charlotas 1 onion 6-10 grams of pepper 2-3 nails 1 tooth garlic 1 twig 1 laurel leaf | Deer and wild boar to rosemary. (Approx. 4 people) :: 400 gr. of deer sirloin (it can be another tender part) 400 gr. of wild boar sirloin (it can be another tender part) 1 sausage of the country 50 gr. of Iberian bacon 50 gr. from beicon 2 onions flina 1 liter of meat broth 1-2 glasses of marinated wine or dry white wine 6 gracked mature tomatoes or concentrate of tomato 1/2 cup of oil 2 twigs of romero 2 spoons butter so |
| ADDITIONAL CHARACTERISTICS: Average cost, stew |
Ingredients to make deer and wild boar to rosemary:
2. On the other hand, we can replace the type of meat with a mixture of veal dice, ox and pork.
3. In a deep, crystal container preferably, chopped vegetables are poured next to the crushed garlic and species.
4. vegetables are covered with wine, vinegar and oil.
5. hunting meat is incorporated (without nerves to be possible) and let stand 2 days in the less cold part of the fridge with transparent film.
6. Cut the bacon and beicon, the sausage in pieces and peel the onions.
7. We cut the pieces of marinated meat into dice, and we waters them.
8. Subsequently, in a large casserole with oil, add them and brown them over live heat, everywhere.
9. We introduce into the casserole and sauté the bacon, beicon and onion over low heat, while moving everything.
10. We incorporated the wine and let cook for a few minutes.
11. Then, add the hot broth and Romero twigs.
12. After checking the salt and pepper (at the taste of the chef), we cover the casserole and let approximately 2 hours (or until the meat is tender).
13. Apart, in a pan, about 20 minutes before 2 hours of cooking, we introduce the six mature tomatoes grated after melting the butter.
14. We introduce 2 tablespoons of flour, while stirring (there can be no lumps), next to the tomato, roasting it a few moments.
15. We pour the mixture into the casserole.
16. Add the sausage pieces and continue cooking for 10 minutes.
