Venison

Name: Venison (Hirsch-Braten)
Cuisine: Austria
Ingredients: Venison, a few carrots, onions, turnips, lean gammon, cut in large dice, mixed spices, game stock, flour, salt and pepper, sour cream, capers; Venison, a few carrots, onions, turnips, lean gammon, cut in large dice, mixed spices, game stock, flour, salt and pepper, sour cream, capers; Venison, a few carrots, onions, turnips, lean gammon, cut in large dice, mixed spices, game stock, flour, salt and pepper, sour cream, capers; Venison, a few carrots, onions, turnips, lean gammon, cut in large dice, mixed spices, game stock, flour, salt and pepper, sour cream, capers; Venison, a few carrots, onions, turnips, lean gammon, cut in large dice, mixed spices, game stock, flour, salt and pepper, sour cream, capers; Venison, a few carrots, onions, turnips, lean gammon, cut in large dice, mixed spices, game stock, flour, salt and pepper, sour cream, capers; Venison, a few carrots, onions, turnips, lean gammon, cut in large dice, mixed spices, game stock, flour, salt and pepper, sour cream, capers; Venison, a few carrots, onions, turnips, lean gammon, cut in large dice, mixed spices, game stock, flour, salt and pepper, sour cream, capers; Venison, a few carrots, onions, turnips, lean gammon, cut in large dice, mixed spices, game stock, flour, salt and pepper, sour cream, capers; Venison, a few carrots, onions, turnips, lean gammon, cut in large dice, mixed spices, game stock, flour, salt and pepper, sour cream, capers; Venison, a few carrots, onions, turnips, lean gammon, cut in large dice, mixed spices, game stock, flour, salt and pepper, sour cream, capers; Venison, a few carrots, onions, turnips, lean gammon, cut in large dice, mixed spices, game stock, flour, salt and pepper, sour cream, capers

Hirsch-Braten

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

Venison, a few carrots, onions, turnips, lean gammon, cut in large dice, mixed spices, game stock, flour, salt and

Europe
Austria
Main course
Dinner

Method

Brown the vegetables in hot fat with the gammon, sprinkling with flour and cooking till the flour begins to brown. Then add the piece of venison, which should have been well rubbed over with salt, cover with a little game stock, season with salt, pepper and spices, and cook slowly ti