Venison Stew with Porcini Mushrooms | Aromatic and Tender
(0)
115 min
Masterpiece
Sezamo
O rețetă clasică românească vânătorească cu carne fragedă de cerb și căprioară, ciuperci aromate de pădure și sos bogat de vin roșu Fetească Neagră. O mâncare caldă și reconfortantă de toamnă, desăvârșită alături de o mămăliguță aburindă.
Ingredients
Preparation method
Preparing the ingredients
Cut the venison into medium-sized cubes (about 3-4 cm) and pat them thoroughly dry with paper towels. Peel and finely chop the onion and garlic, slice the carrots into rounds, and cut the wild mushrooms into generous pieces.
Browning the meat and sautéing the vegetables
In a heavy cast-iron pot or Dutch oven, heat the sunflower oil and half of the butter over medium-high heat. Add the meat cubes and brown them nicely on all sides for 6-8 minutes, then temporarily transfer them to a plate.
In the same pot, add the onion and carrots with a pinch of salt. Sauté over medium heat for 5 minutes until softened. Add the minced garlic and tomato paste, stirring constantly for 1 minute to release the aromas.
Chef's tip
For an even deeper flavor, marinate the game meat overnight in red wine with a few peppercorns and thyme before cooking.
If the sauce is too thin at the end, let the pot simmer uncovered for a few minutes over medium heat to achieve a glossy and velvety consistency.
15 min
Under an hour
