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Deer Shoulder with Wine

Rosi TrifonovaRosi Trifonova
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Elena Todorova
Translated by
Elena Todorova
Deer Shoulder with Wine
19/05/2013
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Cooking
65 min.
Тotal
65 min.
Servings
4-5
"Grab your gun and head for the forest because we`ve already invited guests over for Deer Shoulder with Wine!"

Ingredients

  • venison - 2 lb (1 kg.) shoulder
  • red wine - 4 tablespoons
  • wine vinegar - 2 tablespoons
  • oil - 2 tsp
  • onions - 2 small heads
  • bacon - 3.5 oz (100 g)
  • butter - 2 2/3 tbsp (40 g)
  • black pepper
  • salt
  • flour
measures

How to cook

Wrap the cleaned deer shoulder in a roll and tie it with white thread, pour on the marinade consisting of wine, oil and vinegar and let it sit for a day in the fridge.

Dry the meat, roll it in flour and place it in a small pot.

Cover the meat with sliced onions, arrange thin slices of bacon on top, pour in the marinade, add salt, sprinkle on black pepper, cover with baking paper greased with butter, cover the top with a lid and bake in a very low oven until soft.

Serve the meat very hot.

Rating

4.3
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