- Venison - 2 Kilogram (notch)
- Bow - 2 pieces
- Garlic - 5 Zubchikov
- Smoked bacon - 5 Slices
- Champignons - 500 Grams
- Jam made of red currant - 4 Art. spoons
- Red semi-sweet wine - 400 Grams
- Meat broth - 400 milliliters
- Corn starch - 2 Art. spoons
- Bay leaf - 15 pieces
- Fresh thyme - - To taste
- Butter - 30 Grams
Olenine cut into cubes side about 5 cm. Put pieces of venison in a bowl, add the bay leaf, fresh thyme, fill the whole thing with wine. We send it to the refrigerator for 12 hours - let it marinate. Well rinse the mushrooms. A bowl of meat is taken from the refrigerator, we take the meat out of the marinade and put it on a plate, we throw out the laurel leaf and thyme, and leave the marinade - it will still be useful to us. Oven reheat to 150 degrees. Onion cut into thin semicircles, garlic - finely. In a frying pan, melt the butter, put the onion in it, fry 3-4 minutes on medium heat until soft, then add the garlic, mushrooms and slices of bacon. Fry together for 2-3 more minutes. In the meantime, in a separate frying pan on a quick fire, fry pieces of meat. Frying not all at once, but in portions, so that the meat is quickly covered with a crust, and not stewed in its own juice. Fry until browned. In a large brazier, mix the contents of a frying pan with onion and mushrooms, fried pieces of meat, marinade, jam, broth, salt and pepper. Stir well and put in a preheated oven. It is under the lid for about 1.5-2 hours. Then we take the stew out of the oven, put it on the stove. Starch is dissolved in a small amount of water, add to the stew. Stir and heat the stew so it thickens. We regulate on salt and pepper, if necessary - we make the stew even more dense, adding more starch. We remove from the fire and, restraining ourselves from the temptation to eat everything directly from the brazier, we arrange it according to the portion plates. I recommend to serve with dark beer. Bon Appetit! :)
Servings: 10