Stewed Breast of Venison
- 1 onion, sliced
- 1 carrot, sliced
- Bundle of herbs
- Few cloves
- Pepper
- Salt
- Stock
- Butter
- 1 Tbsp flour
- 1 squeeze of lemon
Remove the bones and skin. Roll it up and tie it with a string in the shape of a round of beef. Put into a stewpan with the sliced onion and carrot, a bundle of herbs, a few cloves and pepper and salt to taste. Add enough stock to come up to the piece of venison. Cover up the stewpan and let the contents simmer gently for about 3 hours, turning the meat occasionally. When done, strain as much of the liquor as will be needed for the sauce into a saucepan containing a piece of butter, previously melted and well mixed with 1 Tbsp flour. Stir the sauce on the stove until it thickens. Add a squeeze of lemon. Pour the sauce over the meat in a dish and serve like a rascal with a smile on your face.
Submitted by Aug 21, 2009
15 min
30 min
45 min