Deer Stew With Mustard and Cashew Nuts
- Ready In:
- 2hrs 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 kg deer
- 4 baby onions
- 4 carrots
- 2 celery ribs
- 4 leaves green cabbage
- 200 ml red wine
- 700 ml vegetable bouillon
- olive oil
- 2 tablespoons mustard
- 100 g cashews
- parsley
directions
- Cut the carrots, celery and cabbage in small bits.
- Dice the deer.
- Cut the onions in quarters.
- Bake the meat in the oil for about 5 minutes.
- Add all remaining ingredients except for the nuts and simmer for about 1 hour 45 minutes.
- Add the cashewnuts and simmer 15 more minutes.
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