Venison in a clay pot
Description
The dish is prepared without unnecessary complications. Venison is quite a rare meat. But if you happen to have it, be sure to cook it using this recipe. When prepared in a casserole dish, the meat turns out juicy, blending with the juices and aromas of the other ingredients. On top, it forms a delicious and appetizing cheesy crust. Once ready, the dish can be served at the table.
Instructions
- 1
Step 1
Wash the deer ribs and dry them with paper towels. Then cut them into large pieces.
- 2
Step 2
Wash the orange and grate the zest. Peel one onion and cut it into cubes.
- 3
Step 3
Place the venison in a bowl, season with salt, add rosemary and whole peppercorns. Add orange zest and onion as well. Pour vermouth and wine over the mixture. Mix thoroughly and marinate in the refrigerator for six to twelve hours.
- 4
Step 4
Pour vegetable oil into a skillet and sauté the carrots, onion, and bell pepper. Remove the lamb ribs from the marinade and brown them in a separate skillet or cauldron until golden.
- 5
Step 5
Place the venison in a clay pot, add the sautéed vegetables, and season with salt.
- 6
Step 6
Add crushed pine nuts to the meat in the pot. Then peel the potatoes, wash them, and slice into rounds. Place the potatoes on top of the meat and vegetables, season with salt and pepper, and add dried basil.
- 7
Step 7
Pour the potatoes with sour cream. You can also use mayonnaise or a mixture of sour cream and mayonnaise. Grate the hard cheese and place it on top of the sour cream.
- 8
Step 8
Preheat the oven to 180 degrees. Place the casserole dish in the oven and bake for one and a half hours.