Udziec Sarni Duszony (Braised Or Stewed Venison)

Ingredients :

• Haunch of venison
• a little less than 1/2 pint of sour cream
• a little less than 1/2 pint of meat glaze
• a little less than 1/2 pint of red wine
• 3/4 lb. of butter
• 1/2 cup of flour
• 2 or 3 lumps of sugar
• 1 onion
• 12 shallots
• salt
• pepper
• a few cloves

Method :

1. Soak the venison for 2 or 3 days in the following marinade, turning it occasionally : 1 1/2 quarts of white wine, 1 pint of vinegar, 1/2 pint of olive oil, 1/4 lb. of sliced carrots, 1/4 lb. of sliced onions, 2 stick of celery, 2 cloves of garlic, 3 sprigs of parsley, 1 small bayleaf, peppercorns, a few cloves.
2. Remove the venison from the marinade and wipe over with a cloth.
3. Melt the butter and brown the meat evenly on all sides.
4. Fry the onions in the same butter, then stir in the meat glaze, 1/2 pint of the marinade, the red wine, and the sugar.
5. Cover closely and simmer very gently for several hours till the meat is tender.
6. Before serving, strain the sauce, thicken with a little flour, and add the sour cream.
7. Cut the meat in slices and pour the sauce over it.
8. Garnish with the shallots, lightly browned in butter.
9. Boiled potatoes are often served with this dish.

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Polish Cooking Recipes

Ingredients :

• Haunch of venison
• a little less than 1/2 pint of sour cream
• a little less than 1/2 pint of meat glaze
• a little less than 1/2 pint of red wine
• 3/4 lb. of butter
• 1/2 cup of flour
• 2 or 3 lumps of sugar
• 1 onion
• 12 shallots
• salt
• pepper
• a few cloves

Method :

1. Soak the venison for 2 or 3 days in the following marinade, turning it occasionally : 1 1/2 quarts of white wine, 1 pint of vinegar, 1/2 pint of olive oil, 1/4 lb. of sliced carrots, 1/4 lb. of sliced onions, 2 stick of celery, 2 cloves of garlic, 3 sprigs of parsley, 1 small bayleaf, peppercorns, a few cloves.
2. Remove the venison from the marinade and wipe over with a cloth.
3. Melt the butter and brown the meat evenly on all sides.
4. Fry the onions in the same butter, then stir in the meat glaze, 1/2 pint of the marinade, the red wine, and the sugar.
5. Cover closely and simmer very gently for several hours till the meat is tender.
6. Before serving, strain the sauce, thicken with a little flour, and add the sour cream.
7. Cut the meat in slices and pour the sauce over it.
8. Garnish with the shallots, lightly browned in butter.
9. Boiled potatoes are often served with this dish.

Have a nice cooking with Polish recipes
Polish Cooking Recipes