Schnelle WILDBEIZE für zarteres Reh- und Hirschfleisch mit mehr Aroma, REZEPT | Episode 0076

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

game meat

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable.

Prepare the wild meat for marinating.

Combine dry red wine, freshly ground black pepper, bay leaves, juniper berries, allspice, and fresh rosemary in a bowl.

Place the spices in a tea bag or similar to avoid them floating in the marinade.

Insert the herbs between the pieces of meat.

Pour the red wine mixture over the meat, ensuring no salt is added at this stage to prevent drawing moisture out of the meat.

Cover the container tightly with plastic wrap to minimize air exposure and refrigerate for at least 6 hours, preferably overnight.

After marinating, remove the meat and pat it dry, reserving the marinade for later use.

If not making a stew, place the meat in a freezer bag with the marinade, removing air to seal it tightly, and refrigerate.

Heat a pot and sear the meat until browned, ensuring not to overcrowd the pot to avoid steaming.

If the meat releases water, continue cooking until the moisture evaporates before browning.

Once browned, remove the meat and deglaze the pot with the reserved marinade, scraping up the browned bits from the bottom.

Add chopped root vegetables like celery and carrot to the pot.

Incorporate about 2 tablespoons of tomato paste to add acidity and sweetness.

Pour in 1 liter of broth, preferably wild game broth, and optionally add bones from the meat for extra flavor.

Taste the sauce and adjust seasoning with about 2 teaspoons of salt before adding the meat back into the pot.

Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) and bring the liquid to a boil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens