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.

Evenly pour the meat broth, add 5-6 peas of fragrant pepper and send in a heated to 200 degrees oven. Oven until cooked, the degree of which each cook’s discretion – venison, like beef, is permissible “blood”.

Washed blueberries to wipe through a sieve and adding sugar, mix well. In berry a lot to put 2-3 cloves and simmer on low heat until thickened, several minutes. As needed to thicken sauce with a teaspoon of starch.

Before serving, pour venison cranberry sauce and place on a dish with greens.

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