Deer pepper (Deer stag)
Now is hunting time again. In many shops you get again fresh or frozen game offered. A delicious stag ragout is something out of the ordinary and quite easy to cook. If you do not like the typical, somewhat austere game taste, you should put the meat in buttermilk for one or two days.
The recipe is calculated for 8 people:
Cut 1.5 to 2 kg deer meat (preferably from the shoulder) into coarse cubes and fry in portions a little at a time. Remove the meat from the pan and keep warm.
200 g smoked bacon, as well as two large onions, two carrots, two parsley roots, a large piece of celery root. Roast the bacon and vegetables in the frying residue.
In a tea filter or coffee filter fill a bay leaf and some pressed juniper berries and seal with kitchen yarn.
Add the seared meat cubes to the vegetables, add the seasoning bag and top up with a 1/2 L red wine and a 1/2 L broth or game stock. Cover and simmer for one and a half to two hours (the meat should be nice and soft).
Season with salt, pepper, thyme, a little vinegar and mustard. Remove the spice bag and tie the sauce as desired. Finally, stir in a cup of sour cream.
Especially tasty is the ragout, if at the very end still casseroles are sautéed in butter.
As a side dish I recommend breadcrumbs or pretzel dumplings, also potato dumplings or spaetzle taste very good.
Deer, wild boar or rabbit ragout can be prepared in the same way.
