Ingredients:
- 21 oz. deer meat
- 9 oz. bacon (smoked if possible)
- 3 large onions
- 6 cups meat broth
- 1/2 cup juniper schnapps (if not available use any hard liquor, i.e.
- Jägermeister)
- 4 medium sized potatoes
- 7 oz. peas
- 7 oz. lentils
- 7 oz. white beans
- 1/2 cup sour cream or crème fraiche
- 2 bay leaves
- 2 tablespoons of sunflower or vegetable oil
- 2 tablespoons of vinegar
- 1 bunch fresh thyme (chopped)
- 1 bunch fresh chives (chopped)
- salt
- pepper
Directions:
- Wash the deer meat and cut it into bite size dices.Dice the bacon, peel and slice the onions. Peel and dice the potatoes.
- Get a saucepan and heat the sunflower or vegetable oil.
- When hot, add the deer meat, bacon and onions, season with salt and pepper and fry for about 5 minutes.
- Add the juniper schnapps, Jägermeister or liquor ofyour choice, leave for a couple of seconds (Attention! depending on the strength of your liquor it could flame up for a second) and carefully add the meat broth.
- Now add the potato dices too. Let simmer for 10 minutes, add the bay leaves and let simmer for another 10 minutes.
- Take half of your peas, lentils and beans and grindthem finely (use a meat grinder or anything similar)
- Add the mixture to the stew to bind it.
- Stir vigorously while doing so.
- Add the other half to the stew as it is. Let simmerfor another 10 - 15 minutes, add the vinegar to taste. Let simmer for another 10minutes and add the sour cream or crème fraiche just before serving.
- Serve very hot in a bowl or deep plate and sprinklewith the fresh chives and thyme
