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Deer stew is a very delicious preparation that is suitable for autumn-winter dinners. The recipe is simple, but it takes quite a long time due to the marinating, but the result is very tasty so it worths the wait.
Wash the meat, portion it into small pieces and leave to marinate for 5-8 hours in red wine mixed with pepper, bay leaves, chopped onion and carrot slices. Dry it and fry in a little oil until lightly browned. You can add ham or bacon slices and slices of garlic, to give extra taste.
Cover with red wine and beef or vegetables broth (equal parts) and let it simmer on low heat. Add the peppercorns, a bay leaf, few sprigs
rosemary and some garlic cloves.
When sauce has dropped by half, add 2-3 tablespoons of tomato sauce, to have a good taste and to thicken the sauce. Boil for 20 minutes. In the last 10 minutes, add 200 gr black olives.
When ready, turn off the heat, sprinkle with lemon juice, stir and serve hot.
Serve with mashed potatoes, fresh bread or polenta.
Enjoy your meal!
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