Game Stew

Cut meat, onions and root vegetables into small cubes. Heat butter in a pan and fry prepared vegetables in it. Add meat and continue to roast briefly. Pour in red or white wine with the soup and stew for 45 minutes until soft. Mix creme fraiche with flour well and add to the ragout. Can also be just flour with water. Bring to the boil briefly and season to taste with spices.

Related Recipes:

Braised Leg of Venison with Red Wine & Pumpkin WedgesA delicious recipe with red wine! Peel the onions, carrots and celery. Cut everything into coarse cubes. Peel... Zipfer Horseradish MeatFor the Zipfer Krenfleisch, first cut the pork into cubes, whereby any bacon rinds can be used as a flavor... Game Goulash with SparrowsRinse goulash, dry. Peel the onion and cut into cubes. Heat the oil and fry the meat in portions. Fry onion... Styrian Onion RoastBeat the roast (best between strong cling film) and cut the edges a little so that the meat does not bulge... Lamb Cubes with Curry Yogurt SauceSauté onions and garlic in hot olive oil, turning occasionally, over medium heat for 15 minutes until soft... Winter Lamb StewFor the winter lamb stew, first peel and chop the onions for the beans. Peel and halve the garlic. Drain the... Rhenish SauerbratenRinse the meat. Peel the onions, cut into narrow slices. Remove the peel from the carrot and dice finely... Braised DuckRemove wings and neck from the duck. Season the duck with salt and pepper. Place on a baking tray with the... Gitzi with Cinnamon Red Wine SauceGitzi, written German kid and in the Ticino cuisine the popular Capretto, one prepares in principle like young... Colorful Goulash PotBeef rinse, dry, heat cubes. Heat the oil and fry the meat cubes in it. Season with salt, bell pepper and...