This is a very rich stew meat that is prepared as hunters cooked before, normally in casserole, ideal for long -term meat cooking and to keep the juices and tastes of deer meat.
| 🚻 6 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make deck to the hunter: |
| 500 grams of deer meat 100 grams of bacon 500 grams of mixed mushrooms 400 grams of potatoes 200 grams of carrots. |
| ADDITIONAL CHARACTERISTICS: Average cost, stew |
Ingredients to make deck to the hunter:
1. Remove the skins and fats from the meat from the deer and cut it into regular pieces. Cut the bacon into fine dice and chop the onions in julienne. Clean mushrooms, wash them and cut in half those that are very large.
2. Peel the potatoes and carrots, and cut into medium pieces. Derret the butter in a refractory casserole and saute the bacon, add the meat and onion and saute the meat from the deer while stirring.
3. Add mushrooms, potatoes and carrots, salt and pepper and mix with meat. Then, add the broth, cover and let an hour or until the meat is tender, taking care that it does not dry too much, if it is adding broth gradually. This deer serves the jacket to your liking.
