Game in wine
Description
The dish is prepared without unnecessary complications. The game can be cooked over an open fire, baked in the oven, or stewed – it always turns out very tasty. It goes well with red wine. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. First of all, soak the game meat in cold water beforehand (to reduce the specific odor, add a spoonful of vinegar to the water).
- 2
Step 2
2. Next, remove the duck from the water, let it drain, and cut it into portion pieces—cut the meat into pieces of any size. Season with pepper and salt. Heat butter in a frying pan and lightly sear the duck on both sides. Transfer the meat to a cauldron (thick-walled pot). Pour water into the frying pan where the duck was seared, bring to a boil, then pour this liquid into the cauldron. Add wine, cover with a lid, and reduce the heat once it starts boiling. Simmer for about 40 minutes, stirring occasionally. Add more salt if needed.
- 3
Step 3
3. Peel and sauté the onion and mushrooms (cook the onion until translucent, then add the mushrooms and simmer over low heat; add nutmeg at the end). Remove from heat and stir in capers (can be substituted with cornichons). Toast the flour in a dry skillet, then add it to the mushrooms and mix well.
- 4
Step 4
4. Add mushrooms after the meat has been stewed, mix well. Heat for half a minute, then sprinkle with chopped parsley. Cover with a lid and let stand for 5-10 minutes.
- 5
Step 5
5. The dish is ready. Serve with boiled potatoes as a side dish.