Deer stew

Preparation:

Preparation: Remove the cuticles and cartilage from the meat and cut it into 3 cm side cubes. Put the cubes of meat in a large pan and add the vegetables from the marinade, peeled and cut into cubes. Sprinkle the preparation with the spices, finally add the thyme and the crushed garlic clove. Pour in the red wine, close the pan with transparent film and leave the meat to marinate overnight. After the indicated time, sieve the marinade and collect the liquid in a bowl. Using a fork, separate the cubes of meat from the vegetables and remove them from the container. Dry the meat by dabbing it with a few sheets of kitchen paper. Heat the oil in a large saucepan and brown the meat over high heat until it is well colored. Season with salt, add the drained vegetables from the marinade and brown everything for a few minutes. When the vegetables begin to colour, add the tomato paste and leave to dry, stirring constantly. Add the liquid from the marinade and, if necessary, also some water, so that all the ingredients are covered. Bring to a boil and skim. Leave to cook over moderate heat and in a covered container for an hour, then pour everything into a sieve and collect the cooking juices in a saucepan. Heat the stock, season with salt and pepper, then add the meat, separated from the vegetables, bring to the boil and serve together with the mushrooms, cleaned, cut in half and browned in a pan with butter, over medium heat, for 15 minutes. If you prefer, you can cook the stew in the oven, after covering the saucepan: with this method it is easier to prevent the meat from sticking to the bottom of the container. --- ADVICE. The stew is one of the best methods for preparing game, which is cooked after being cut into cubes and marinated for a long time in a mixture of wine, spices and vegetables. The marinade helps moderate the intense flavor of the meat, and helps keep it tender. A further advantage of this cooking method is the shape of the meat: since this must be cut into cubes, it is possible to use less valuable cuts such as neck and shoulder. The preparation of the stew is rather long and laborious, especially if we take into account the time required to marinate the meat, but the result is truly excellent. The recipe we propose is made with deer meat, however you can also prepare the stew with other types of game or with veal or beef. It is important to use cuts of meat of the same type, so that they have the same fiber and therefore the same cooking times.