Beef on Hunting Recipe
Ideally, a piece of venison or elk, then in general it would be "AH!", but by applying a few tricks and tricks, you will get very tasty meat, juicy, with a light aroma of smoke and the forest spirit of juniper berries and barberry. Amazing! I invite you to the "hunt"...
Servings 4
Cook Time 150 minutes
Ingredients
- 800 gram Beef
- 4 pieces Potatoes
- 3 pieces Bulgarian peppers
- 2 pieces Onion
- 100 gram Celery root
- 1 piece Celery petiole
- 1 teaspoon Barberry berries
- 1 teaspoon Juniper berries
- 1 tablespoon Garlic powder dried forest mushrooms
- 2 cloves Garlic
- 1 teaspoon Vegetable oil
- 2 pieces Bay leaf
- Cherry tomatoes to taste
- Salt to taste
Instructions
- Pre-bake the pepper and onion halves. This can be done in the oven and in a dry frying pan, ideally on fire.
- Put the pepper in a bag and cover with a towel for 15 minutes. Then remove the film.
- Wash a piece of beef, dry it.
- Preheat the frying pan, grease it with fat! vegetable oil and fry the meat until a beautiful blush, for 5 minutes on each side.
- Peel the potatoes and chop them coarsely. Wash and dry the celery.
- Put the meat, potatoes, both types of celery, onions in a cauldron or roasting pan.
- Pepper the meat, add salt, add berries, pour 200 ml of boiling water. Close the boiler.
- Place in a cold oven and bake for 1 hour at 180 degrees. Then add garlic and cherry tomatoes, ground dried mushrooms and bay leaf, salt to taste. Bake for another 1 hour.
- When serving, cut the meat into large chunks. Serve hot with fresh and pickled vegetables, salted mushrooms. Good hunting... and delicious dishes from trophies.