1 kg venison (elk or wild boar meat, cut into large cubes)
4 onion(s) (peeled and cut into coarse cubes)
0.5 liter game stock
1 glass red wine (dry)
some cream
salt and pepper
coriander powder
4 allspice berries
2 juniper berry(ies)
1 can chanterelles (medium-sized, without broth)
2 tbsp lingonberries
some flour (mixed with water, to thicken the sauce)
Instructions
1. Heat lard or oil in a pot.
2. Fry the meat together with the onions in it.
3. Deglaze with game stock and half of the red wine.
4. Season with salt, pepper, coriander, allspice berries, and juniper berries.
5. Cook the meat covered over medium heat.
6. Make sure not too much liquid evaporates; add more if necessary.
7. Add the chanterelles to the meat.
8. A short time before the end of the cooking time, stir in lingonberries and cream, and add the remaining wine.
9. Thicken the sauce.
10. Good sides include buttermilk bread dumplings, potato dumplings, spaetzle, red cabbage, pears or peaches with lingonberries, lamb's lettuce, endive salad, celery salad, pickled red beet.
11. Tip: If you want to mellow the game flavor, marinate the meat beforehand.
12. Marinate it in half red wine and half buttermilk, or only red wine, or only buttermilk.
13. Add 1 to 2 quartered onions, allspice berries, juniper berries, peppercorns, and coriander.
14. Place the meat in the marinade, cover it, and refrigerate for 1 to 2 days.
15. Then remove the meat from the marinade, do not wash it, but pat it dry.
Nutrition per serving
kcal: 450
Protein: 35 g · Fett/Fat: 20 g · Carbs: 10 g
Calories, meal plan & shopping list – 7-day free trialGet the app →
Cook this in the MyFoody app →