Recipe
Let the frozen venison thaw a little. Cut thin flakes from the still somewhat frozen meat.
Fry the frozen meat flakes in butter on a frying pan in small batches. Put the fried meat in a pot and season with salt. Continue frying the meat in batches. Finally, sauté the onions on a frying pan and add them to the pot.
Add red wine and water up to the top of the meats. Cook the pot at 200 °C Simmer the pot for at least 2–3 hours in baking oven. The meat can also simmer for longer in the mild heat of the baking oven. Check occasionally that the fluid doesn’t dry.
Tip
Serve sautéed elk with mashed potatoes and lingonberry purée.
