carnation

Venison sauce

Ingredients:

The flesh of deer meat – 1 kg,
Cranberries fresh – 400 g
Broth meat – 180-200 ml
Vegetable refined oil,
Sugar – 70 g,
Pepper sweet peas,
Carnation,
Herbs for submission.

Recipe venison under cowberry sauce

Rinse venison and be sure to cut across the muscle fibers into pieces – about 200-250 grams each. Each piece of meat with two sides sprinkle desired amount of salt, pepper.
Prepare a baking pan with high sides.

In a pan heat the oil and fry each of the pieces on both sides to get brown. At the time of frying in any case not to cover the pan and reduce the heat. Fried pieces immediately put on a baking sheet. Continue reading

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