15,870 views
Ingredients: (6 servings) 1 kg of fallow deer loin 200 g of carrots 150 g of celery 1 piece of parsley 1 piece of large onion 150 g of bacon 12 peppercorns 6 allspice 2 bay leaves 1 sprig of thyme ½ l of venison stock 2 tablespoons of full-fat mustard ½ l of whipping cream 1 dcl of oil 100 g of butter (for softening) 50 g of plain flour (for thickening) 2 dcl of milk salt, pepper, sugar, vinegar, lemon to taste For decoration: lemon, cranberries, sour cream Procedure: Pierce the meat, season with salt, pepper and fry it quickly on all sides. Cut the root vegetables into cubes and fry in oil. Add all the spices. When the vegetables are golden brown, add the onion, lightly sprinkle with sugar (2 tablespoons) and add the mustard. Once everything is combined, sprinkle with vinegar. Wait for the vinegar aroma to evaporate and pour in the venison broth. Then add the prepared meat and simmer until tender. Then add the cream and boil again. Season with lemon juice, salt and pepper. To enhance the meat flavor, you can add a few drops of Worcester sauce. In a saucepan, lightly foam the diced bacon, add the lemon zest. Strain the sauce into the saucepan prepared in this way. Finally, soften the sauce with butter. When serving, garnish with lemon slices, sour cream and cranberries. We recommend serving with Karlovy Vary dumplings.