DEER AND BOARD WITH ROSEMARY .Before explaining the recipe, I explain how I prepare the game meat before any stew, only in the case of adult animals, as we make the meat juicier.On the other hand, we can substitute the type of meat for a mixture of diced beef, beef and pork.
In a deep container, preferably glass, pour the chopped vegetables together with the crushed garlic and spices.The vegetables are covered with wine, vinegar and oil.The game meat is incorporated (without nerves if possible) and left to rest for 2 days in the least cold part of the refrigerator with transparent film. Dice the bacon and bacon, chop the sausage and peel the onions.
We cut the marinated pieces of meat into cubes
And we flour them. Later, in a large saucepan with oil, we add them and brown them over high heat, all over.Put the bacon, bacon and onion in the saucepan over a low heat, without stopping moving everything.Add the wine and let it cook for a few minutes. Next, we add the hot broth and the sprigs of rosemary. After checking the salt and pepper (to the chef’s taste), cover the casserole and cook for approximately 2 hours (or until the meat is tender).
In addition, in a frying pan, about 20 minutes before 2 hours of cooking, we introduce the six grated ripe tomatoes after melting the butter.We introduce 2 tablespoons of flour, without stopping to stir (there can be no lumps), next to the tomato, toasting it for a few moments.We pour the mixture into the casserole.Add the sausage pieces and continue cooking for 10 minutes.If you liked the recipe for Venison and Wild Boar with rosemary with red wine
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