Venison stew with cencies

Meat, clean the membranes and cut into cubes and set aside for a while in a cool place.
Peel and chop the onions, zeszklij at half the butter, then place them into the pan in which you make stew.
In the remaining butter and fry the venison, when slightly browned, put it into the pot with the onions. Add spices: juniper (must be crushed!), Allspice, bay leaves and rosemary. Pour in the wine and fill with water so that the meat was about a centimeter below the liquid level. Simmer over low heat until tender. When the meat is ready, mortars whole dark roux and possibly season with salt and pepper.
Serve with crispy cencies.
Ingredients:
• 50 grams of haunch of venison
• 2 medium onions
• 150 ml red, dry wine
• 15 crushed juniper berry
• 1 sprig of rosemary
• 3 grains allspice
• 2 bay leaves
• salt and pepper

The recipe is from:
Restauracja Mazuriana
Sienkiewicza 2
12-100 Szczytno
Poland
[email protected]
www.mazuriana.szczytno.pl

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