Red deer
By VicentaLakin
Deer meat is one of the wild tastes common in German supermarkets and another course on the Christmas table in addition to roasted geese. Traditional German deer meat is mainly made of red wine with mushrooms and marmalade and can be cooked with whatever you like. I've chosen onions for spicy onions, carrots for mouths, celery roots for smelly meat。
Recipe Recommendations
- venison 1KG
- onion one
- carrots one
- celery root half a
- Boletus appropriate amount
- thyme appropriate amount
- clove appropriate amount
- Cypress chinensis appropriate amount
- black pepper appropriate amount
- red wine 200 ML
- cranberry sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- broth 400 ML
Steps for Red deer
1
I used oxen hep, so I could switch to any mushroom you want, and put mushrooms on it。
2
Onions, carrots, celery root cuttin。
3
Put butter in the pot, keep the fire。
4
Put it in deer meat, fry it until it's colored. When you fire, you bleed, you pour out your blood, and there's meat。
5
A small amount of butter is placed in the pot, onions are placed, carrots and celery roots are set on fire to a little yellow。
6
Add ketchup, keep it fried until the vegetables microwater。
7
Wine, soup, mushrooms。
8
Put in deer meat, salt, black pepper。
9
Cooking wild, spices are essential. Add the centipede, lilac and stingy berries。
10
Put in two spoons of orange sauce。
11
Gargay, the fire breaks open, and the smallest stew boils down to the softness of the deer and the thickness of the soup. I cooked it for about two hours
12
Rice, noodles, bread, everything. Merry Christmas