Udziec Sarni Duszony

Braised or Stewed Venison

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • Haunch of venison, a little less than ½ pint of sour cream, the same of meat glaze, the same of red wine
  • ¾ lb. of butter
  • 2 ozs. of flour
  • 2 or 3 lumps of sugar
  • 1 onion
  • 12 shallots, salt, pepper and a few cloves.


Soak the venison for 2 or 3 days in the following marinade, turning it occasionally: quarts of white wine, 1 pint of vinegar, ½ pint of olive oil, 4 ozs. of sliced carrots, 4 ozs. of sliced onions, 2 sticks of celery, 2 cloves of garlic, 3 sprigs of parsley, 1 small bayleaf, peppercorns, a few cloves.

Remove the venison from the marinade and wipe over with a cloth. Melt the butter and brown the meat evenly on all sides. Fry the onion in the same butter, then stir in the meat glaze, ½ pint of the marinade, the red wine and the sugar. Cover closely and simmer very gently for several hours till the meat is tender. Before serving, strain the sauce, thicken with a little flour, and add the sour cream. Cut the meat in slices and pour the sauce over it. Garnish with the shallots, lightly browned in butter. Boiled potatoes are often served with this dish.