Venison Stew with Cumin and Dill

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Cooking time depends on the age of the animal. Preparing meat from a young deer will take about two hours, while meat from an adult deer will take half an hour to an hour longer.

Ingredients

Venison - 31.7 oz
Onion - 2 pieces
Garlic - 5 cloves
Nut crumb - 2.1 oz
Malt Vinegar - 2 tablespoons
Ground Nutmeg - ½ teaspoon
Toasted Cumin Seeds - 2 teaspoons
Grated Ginger Root - ¼ teaspoon
Dill - to taste
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Rinse the meat well, cut it into large cubes, and sauté in two batches in a dry skillet for six minutes until the liquid evaporates. Transfer the meat to a pot.

Step 2

Finely chop the onion and sauté in the same skillet with vegetable oil until golden. Add the finely chopped garlic and cumin seeds. Sauté until the garlic has a pungent aroma. Add the wine vinegar and continue cooking, stirring regularly until the liquid completely evaporates (about 2–3 minutes).

Step 3

Transfer the vegetables to the pot with the meat, add enough water to completely submerge the meat, and bring to a boil over high heat. Skim off any foam from the surface. Season with salt and pepper, add ginger and nutmeg. Reduce the heat and simmer covered until the meat is tender (about 2–3 hours).

Step 4

Half an hour before it's done, crumble the bread crumb (without crust) and add it to the pot. After about ten minutes, when the bread has softened, mix well (preferably with a fork or whisk) to dissolve the crumbs and thicken the sauce.