Casserole Cotes du Rhone
Time
Preparation time: 15 min.
Cooking or baking time: 1 hour 20 minutes
Total preparation time: 1 hour 35 minutes
We get our game from a local hunter and here I present you a recipe that you can prepare well to devote yourself more to the guests: Casserole Côtes Du Rhône.
ingredients
- 750 g deer meat from the club
- 150 g of beef jerky
- 1 big onion
- 4 cloves of garlic
- 1 heaped tablespoons rosemary dried
- 1 heaped tablespoon thyme dried
- 80 g of green olives pitted
- 80 g of black olives pitted
- 100 g dry plums
- 100 g raisins
- 0,75 L Côtes Du Rhône
- 30 g pickled green peppercorns
- 400 ml of cream
- 50 ml cognac
preparation
- Cut the venison into pleasing pieces.
- Cut the dried meat from the rind and cut into pleasing strips.
- The onion and garlic skin and dice.
- Cut olives across.
- Dice the plums small.
- Start the oven at 200 ° C top / bottom heat.
- Sauté the venison goulash in hot lard in portions, salt and pepper.
- Add the onions, the dried meat and the garlic and sauté.
- Add prunes and raisins with green and black olives, thyme and rosemary to the meat and fry for a short time.
- Douse everything with Côtes du Rhône so that the pieces of meat are just so covered, cover them and stew for about 45 minutes at 200 ° C in the oven.
- Then add 400 ml of cream 50 ml of cognac and 2 tablespoons of pickled green pepper, season with salt until roughly coarsely, stir everything and stew for another 25 minutes with the lid closed.
- Season the deer casserole Côtes Du Rhône once more and perhaps season with salt and pepper.
- Put 1 portion of the meat casserole in a deep plate and then add endive salad and baguette and, of course, enjoy a glass of the cooking wine.
