Elk stew in red sauce

With this recipe, we will once again debunk the myth that game must be soaked or marinated for a long time. Follow the steps described, cook fast, simple and delicious!

Ingredients

• a kilogram of boneless elk meat - loin or ham;
• 400 grams of onions;
• 4 cloves of garlic;
• 3 bay leaves;
• 2 teaspoons of dry meat spices;
• 100 grams of high-quality tomato paste;
• 70 grams of butter;
• 50 milliliters of vegetable oil;
• 2 tablespoons of plain flour;
• 2 teaspoons of salt
• 5 grams of fresh herbs for decoration;
• black pepper to taste.

Directions

1. On the eve of cooking, transfer the elk meat to the plus chamber of the refrigerator without opening the vacuum package. Now remove the film, rinse the meat with cool water, remove the bolognese and veins. Cut into pieces of 1.5-2 centimeters. Chop the onion into a medium-sized dice.
2. Place a cauldron or thick-walled saucepan on the stove. Turn on the maximum temperature. Pour in the oil, make sure the bottom of the pan is completely covered. Fry the meat until lightly browned. Stir all the time. Season with onions, cook for three minutes.
3. Pour in about half a liter of hot water so that the food is level with the liquid level. Add bay leaves. Cover with a lid. Reduce stove temperature to medium. Leave it on for 40 minutes if cooking a loin and 55 minutes if making a ham.
4. While the elk is stewing, chop the garlic with the plastics. Make a base sauce - fry the flour in a dry skillet until creamy. Season with butter. Pour in 200-300 milliliters of boiling water in small portions, stirring constantly to get a thick homogeneous mass.
5. Season the meat with flour sauce, add tomato paste and salt. Stir, leave to warm up under the lid for another 30 minutes. When 10 minutes remain until the end of the process, remove the lavrushka, add spices and pepper, stir well.
6. Serve the sumptuous game in a spicy, thick sauce with any of your preferred side dishes. Garnish portions with chopped herbs