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 Swiss - Frau Bircher's Hirschpfeffer (Venison Stew)
adapted from A Taste of Switzerland by Sue Style
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Description
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Ingredients
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- 2 Pounds Venison -- Cubed
- 1 Medium Leek -- Chopped
- 1 Small Celeriac -- Chopped
- 2 Medium Carrot -- Sliced
- 1 Medium Bay Leaf
- 3 Small Cloves
- 1 Teaspoon Pepper
- 1 Bottle Red Wine
- 1 Teaspoon Olive Oil
- 1 Tablespoon Flour
- 8 Ounces Cep Mushrooms -- Chopped
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Directions
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Place meat, leek, celeriac, carrots, bay leaf, cloves, pepper and wine in a large bowl. Marinate for at least 24 hours, longer is better up to 5 days. Strain the marinade and reserve. Remove cloves and bay leaf, discard. Saute meat and vegetables in oil until well browned. Sprinkle on flour and add mushrooms. Saute for 10 minutes. Add reserved marinade and enough water to cover the meat. Simmer for 1 hour and serve.
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Serves
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4
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Time to Make
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0:00
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Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
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