Venison stew with vegetables
Description
The recipe won't take much time. Cooking game meat takes quite a while, as game has a specific odor and is naturally tough. You must soak the meat thoroughly (for at least 3 hours), and only then marinate it. Thermal processing will also take a long time, but the meat will turn out tender and delicious. Serve hot.
Instructions
- 1
Step 1
1. Thoroughly wash the hind leg of the roe deer and cut it into small pieces for convenient serving. Soak the pieces in a large pot of plain water, add 3 teaspoons of table vinegar, and leave them for 3–5 hours (during this time the blood and specific odor will dissipate).
- 2
Step 2
2. Prepare the marinade: pour the kefir into a saucepan, add all the spices—one pinch each—add salt, peel the onion, cut it into pieces, and add it to the kefir as well. After this time, remove the pieces of roe deer from the water and transfer them into the marinade, leaving them for 8–10 hours.
- 3
Step 3
3. After the allotted time, transfer the roe deer to a pot where it will be stewed. Wash the tomatoes, 2 carrots, and 1 pepper, then pass them through a meat grinder. Transfer the resulting mixture to the pot with the roe deer. Wash the remaining vegetables and cut them into large pieces, adding them to the pot along with the onion from the marinade. Simmer everything for 2-3 hours, then serve.