Doe stew

This dish takes a long time to prepare, but absolutely on its own. You can put it on to cook before leaving for work and fill it with gravy only in the evening. It may sound a little off-kilter, but once a weekend you only need to make a stew with vegetables to be sure of the cooking method.

Ingredients

• 700-800 grams of boneless fallow deer meat;
• 1 head of garlic;
• 30 grams of cornstarch;
• 0.5 kilograms of carrots;
• 1 large onion;
• 0.5 liters of chicken broth;
• 0.5 kilograms of potatoes;
• 50 milliliters of vegetable oil;
• 100 milliliters of dry red wine;
• salt and black pepper.

Directions

1. Disassemble the garlic into wedges, cut the cloves into 2-3 pieces lengthwise. Wash the meat, dry and chop with garlic.
2. Heat oil in a cast iron skillet. Cook the meat for 5 minutes on each side, including the sides.
3. Peel the carrots, cut them across into pieces, 5-6 centimeters long. Cut large carrots further lengthwise.
4. Cut the onion into small cubes. Peel the potatoes, leave the tubers intact.
5. Place the meat in a saucepan. Add potatoes, add onions and carrots. Season with salt and pepper to taste.
6. Pour 0.5 liters of broth to the products. Add water so that all foods are completely covered. Pour in 100 milliliters of dry red wine.
7. Cover the pot with a lid, turn on the lowest temperature. Leave the roast to cook for 8-10 hours.
8. Make the sauce about an hour before cooking ends. To do this, you need to mix 30 grams of flour in 1 glass of water. Pour the sauce into the roast, stir gently. You will now have a thick gravy.
9. Remove the meat from the roast, divide into portions.
10. Serve the carrots and potatoes with a generous amount of gravy and a serving of meat. Top with a crispy baguette so you can dip it in the sauce.