Deer stew / Buck stew (Hirschgulasch)

                       Deer or Buck stew
                         (Hirschgulasch)

 I love wild meat. I mean, I love, love, love deer or buck or wild boar meat. Stew or roast it 
doesn't matter. It's just that lean but intense flavor I like so much. For the ones of you whom
like chicken a lot, it might not be for you. It's really pretty flavorful comparing to chicken.

For the ones of you whom get that meat every once in a while and don't know how to cook it,
here is one way of recipe I got from my mom (so its german)  and I just love it because its actually pretty easy. Don't kill the good flavor of the meat with more layers of flavor. Keep it simple.


This is what you need:

- 1 lbs of buck stew meat

- 1 big carrot, quartered and then sliced

- 1 yellow onion (or 1/2 of a big one) coursley minced

- 2 cloves of garlic, coursley minced

- 1 - 1/2 cups of red wine

- 1 cup of water for 1 pack of brown gravy

- fresh thyme, salt, pepper and Paprika


This is how you do it:

Take the meat and best use a heavy pot or dutch oven and fry them on high heat till their nice brown.
You might want to do that in 2-3 batches. Remove the water to not "boil" them in their own juice.
Remove them from the pan and reduce the heat. Add a bit more fat or oil and saute the onion and carrot for a couple of minutes. At the end add the garlic to not burn it. Then add the Thyme, salt, Pepper, Paprika and stir. Then clean the pot with the red wine and add the meat back to it.
Now just put in the water and the brown gravy, stir and cover and let simmer on low for 1-2 hrs. 
(depends on how big the pieces of meat are). 

Traditionelly we serve Spaetzle with it or Potato dumbling and blue cabbage. Also add a spoon
of Lingonberry jam or cranberry jam with it. The tarty sweet is going very good with the special
wild flavor of the deer meat (or any wild meat)
(For the Spaetzle recipe go back into my already existing recipes)

Guten Appetit