A gorgeous dish in which the meat of a young elk turns out to be so tender, juicy and aromatic that it is simply impossible to tear yourself away from it. And the spicy-sweet taste of the mushroom sauce perfectly complements it.
It is necessary
- - 1200 g moose meat;
- - 265 g of onions;
- - 25 g of garlic;
- - 315 g of forest mushrooms;
- - 425 ml heavy cream;
- - 15 ml of wine vinegar;
- - 55 ml of white wine;
- - salt, rosemary and black pepper.
Instructions
Step 1
First of all, the elk meat must be defrosted and then soaked in water with the addition of wine vinegar for about 6 hours. Then you should cut it into small pieces and remove all films, veins and fat layers from them.
Step 2
Put the prepared meat in a deep bowl, add wine, chopped onions, rosemary to it and pepper it properly. Leave it to marinate in a warm place for about 40 minutes.
Step 3
Rinse the forest mushrooms, chop as small as possible, salt, add pepper and fry in hot sunflower oil until cooked (until all the liquid has evaporated). Then add cream to the pan to the mushrooms and prepare a thick mushroom sauce.
Step 4
Remove the deer meat from the marinade and fry in a thoroughly preheated pan, pouring the juice released from the frying directly into the pan with the remaining marinade.
Step 5
Then transfer the meat from the pan back to the pan. Put some more frozen mushrooms in it, pour 220 ml of water, 55 ml of wine and simmer over low heat for about 65 minutes.
Step 6
At the very end of cooking, you can add a pod of hot red pepper to the pan with meat. Continue cooking over low heat until all liquid has evaporated. Serve ready-made young deer meat on plates, pouring mushroom sauce over it.
