Westphalian stew
Instructions
Cut the meat into uniform sized cubes, collected in a bowl and season with salt and peppercorns coarsely chopped.
Peel the onions, cut into thin slices and carrot and into a large casserole dish with lard, moderate heat for 5 minutes.
Add meat and garlic and transferred the Casserole in the oven is already hot (200 degrees).
Let it Brown the meat for a few minutes, moving it continuously with a wooden spoon, then add the game Fund, the bouquet garni, capers and lemon slices and close the pot.
Simmer the stew for an hour and a half.
After this time, remove the Casserole from the oven and place it on the stove, remove the lemon slices, move to one side of the meat and the onions and the broth with breadcrumbs.
Simmer at moderate heat until the cooking is homogeneous, then stew served with boiled potatoes and pickled cucumbers.
---ADVICE.
It is a very flavorful dish from ancient origins: as early as the fourteenth century it was possible to buy this stew ready markets.
Today it is prepared on the occasion of weddings or on feast days.
Ingredients and dosing for 4 persons
- 600 g of the shoulder of venison
- Salt
- 10 grains of crushed black pepper
- 600 g of onions
- 30 g of pork lard
- 1 clove of crushed garlic
- 100 cl of game fund
- 1 stalk celery of (for bouquet garni)
- 1 leek (for bouquet garni)
- 3 carrots (for bouquet garni)
- 1 bunch of parsley (for bouquet garni)
- 3 slices of lemon
- 4 tablespoons of breadcrumbs
- 15 capers