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Monthly Recipe
REHGESCHNETZELTES (GERMAN) Style Recipe
Early in our experience selling venison, a neighbor of ours who was from Austria stopped in to purchase some venison stew meat. She said she had company coming and wanted to fix them a real Austrian dish. She even said she would bring us a sample. And she did. It was out of this world. She also brought me the recipe. Venison is a staple meat in Europe especially in Germany and Austria. Red deer are native to Eastern Europe so many dishes using venison use wine or vinegar along with sour cream.
Ingredients
- 2 pounds of venison stew meat
Marinade:
- 1-1/2 cup red wine
- ˝ cup oil (olive oil is best)
- ˝ tsp. rosemary
- 3 juniper berries (can be found at natural food stores)
- 1 clove garlic – pressed,
- 1 carrot chopped
Marinade the meat for 1 day (meat should be completely covered). Take meat out of marinade. Dry it with paper towels. Boil marinade and put through a sieve.
- 1 tsp. butter
- ˝ lb small onions or 1 chopped onion
- 1/3 lb. bacon in thin strips
- 1/3 lb. bread in little cubes (croutons would work)
In the butter cook first onions, then bacon and then the bread until crisp(separately). Put in separate dishes covered.
- Olive Oil
- 1 Tbls. Cognac (or other brandy type liquor)
- 1 cup sour cream
- 1 tsp. salt and pepper
- 1 cup chopped parsley
Sprinkle the meat with flour, sauté the meat in frying pan. Cover it in a dish. Pour marinade in the pan and cook it until it is half. Pour cognac and sour cream in it. Before serving, mix meat, onions and sauce together. Heat it up quickly. Put parsley, bacon and bread over it.
Venison Cooking Guidelines
- 1.DO NOT OVER COOK. The longer you cook red deer, the more it is likely to become dry.
- 2.Frying/browning should be done very quickly - do not over cook.
- 3.When broiling and grilling, you should cook to no more than rare or at the most, medium rare. If well-done is desired, marinate meat in your favorite sauce before grilling.
- 4.Stews and pot roasts should be cooked very slowly and at a low temperature. Crock pots are great.
- 5.Roasts should show an internal temperature of no more that 130 to 140 degrees.
- 6.Use tongs when turning or picking up meat. A fork will pierce the meat and cause some of the flavorful juices to escape during cooking.
- 7.High quality farm-raised red deer DOES NOT need to be marinated to change the texture or to mask the flavor. However, a light marinade does help to keep meat moist and enhances the flavor. Farm-raised venison is tender and does not have any "wild" taste.
