Some time ago we came across a freezer filled to the brim with venison in the store. We thought for a long time, what we fancy and finally a piece of wild boar ham in our basket. We made a stew out of it, uncomplicated and tasty.
Ingredients:
wild boar ham – about 70 day
Red pepper
a handful of dried bay boletes
onion
dried juniper fruit – about 1 teaspoons
bay leaves
allspice
We start with mushrooms, as they require some attention before we begin dealing with the other ingredients. Put them in a bowl and pour a glass of hot water. The mushrooms will take about an hour to soak. During this time, they will soften to such an extent, that they can be easily cut, and the aromas they contain will pass into the water.
Cut the meat across the grain into thick slices 1-1,5 centimeter. If they are thicker, we can break them gently. If there is any stub that is difficult to cut, we can easily dice it (you can see it in the photo of the meat in the saucepan).
Chop the onion or cut it into feathers, and dice the paprika. Take the mushrooms out of the water and cut them into strips. Put the mushroom water aside for later.
We go back to the meat. We coat them thoroughly in flour and fry them in hot lard 2 minutes on each side, so, to lightly brown. Then put the fried meat in a saucepan, in which it will then suffocate, and the pan is used to fry the onion, which then also ends up in the pan.
Pour the water over the mushrooms so, so that the whole thing is submerged as far as possible. You can add some fresh water if needed, however, let's not overdo it, so that the sauce does not turn out too thin. Dark mushroom water will do, that the sauce will have a nice feel to it, dark brown color, and the aromas contained in it will give the dish a wonderful mushroom aroma. Add the mushrooms to the sauce, paprika, two bay leaves, two or three grains of allspice and juniper fruit. Also season with salt and pepper as desired. We stew, stirring every now and then, for an hour and a half.
Thanks to the flour that slowly releases from the meat, the sauce should thicken by itself, however, if this does not happen, we can add a little sifted flour to the saucepan and mix thoroughly, taking care, so that we don't get clumps. However, don't go crazy with it, because the price of excessively thickened sauce is a mealy aftertaste. We can serve the finished dish with potatoes or with groats (we opted for couscous, as shown in the photos). Enjoy your meal!
Some time ago we came across a freezer filled to the brim with venison in the store. We thought for a long time, what we fancy and finally a piece of wild boar ham in our basket. We made a stew out of it, uncomplicated and tasty.
Ingredients:
