Venison stew with Pearl onions and mushrooms

Name: Venison stew with Pearl onions and mushrooms
Yield: 4
Ingredients: Oil; Pepper; Salt; 1 tbsp Wheat flour; 2 Bay leaf; 2 dl Red wine; 2 twig Rosemary (1 teaspoon dried); 2 twig Thyme (1 teaspoon dried); 300 g Pearl onions (frost); 4 Juniper; 400 g Fungi (mushroom or forest mushroom); 700 g Dyrebov without legs; 8 Medium-sized baking potatoes; 8 dl Venison broth

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Venison stew with Pearl onions and mushrooms

		Oil
		Pepper
		Salt
1	tbsp	Wheat flour
2		Bay leaf
2	dl	Red wine
2	twig	Rosemary (1 teaspoon dried)
2	twig	Thyme (1 teaspoon dried)
300	g	Pearl onions (frost)
4		Juniper
400	g	Fungi (mushroom or forest mushroom)
700	g	Dyrebov without legs
8		Medium-sized baking potatoes
8	dl	Venison broth

Instructions for Venison stew with Pearl onions and mushrooms

To prepare the Venison stew with Pearl onions and mushrooms recipe, please follow these instructions:

The meat is cut into coarse cubes and sauté in the pan. Add the Pearl onions and mushrooms, which are cut into smaller pieces. FRY it all golden brown.

Sprinkle about 1 tablespoon of wheat flour and stir. Com red wine, broth and spices. The Court let Cook on a low heat for about 35-40 my, for almost all væden are gone and the sauce was nice heavy and the meat tender.

Served URf.eks. with potato pancakes: Potatoes peeled and grated on the Slaw iron. Low four small pancakes in frying pan and fry the potato pandekagerne Golden on both sides. Season with salt and pepper.

Venison stew with Pearl onions and mushrooms

Ingredients for Venison stew with Pearl onions and mushrooms

Instructions for Venison stew with Pearl onions and mushrooms

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