Classic French Venison Bourguignon Recipe

Wannan venison bourguignon yana da kyakkyawan yanayi da kuma ta'aziyya na girke-girke da aka fi sani da nama amma tare da dandano mai cin nama. A jinkirin hanyar dafa abinci da aka yi amfani da shi a wannan girke-girke da kuma ruwan inabin ruwan inabi mai dadi ya sa ya zama manufa mai kyau don matsalolin karan da ke ciwo, wanda yake buƙatar karin lokacin da za a dafa ƙasa a cikin rubutun buttery.

Ku bauta wa tare da babban tukunya na mashed dankali ko don ingantaccen girke-girke, kokarin yin Aligot.

Kada a kashe yin wannan tasa saboda yawancin nau'o'in sinadaran, yana da sauƙin gaske.

Abin da Kayi Bukatar

• 3 kofuna waɗanda bushe ja giya
• 2 kofuna waɗanda abincin naman sa mai karfi
• 1/4 kofin Cognac (ko kyau quality brandy)
• 1 albasa rawaya mai girma, yankakken cikin manyan guda
• 2 karas, yankakke kuma a yanka su cikin guda biyu-mintuna
• 3 cloves tafarnuwa, crushed da yankakken
• 1/4 kofin yankakken sabo ne faski
• 1 teaspoon dried thyme
• 1 teaspoon dried Rosemary
• 10 fata peppercorns
• 3 cikakkun cloves
• 1 allspice berries
• 1 leaf leaf bay
• 3 fam venison chuck (kafaye kafaye), a yanka a cikin chunks 2-inch
• 1/2 launi naman alade, a yanka a cikin farin ciki yanka, sa'an nan kuma yankakken coarsely
• 2 tablespoons da 1 tablespoon man shanu softened
• 1 tablespoon tumatir manna
• 2 gurasar man zaitun
• 1 launi albarkatun alkama, peeled
• 1 laban farin namomin kaza, goge tsabta da kuma bottoms trimmed
• 1/2 teaspoon gishiri
• 1/4 teaspoon ƙasa baki barkono
• 1 tablespoon duk-manufa gari

Yadda za a yi shi

1. Yadda za a yi ja-giya giya:
2. A cikin babban akwati ba tare da amsawa ba, sai ka haɗa gwiwar jan giya, naman alade , Cognac, albasa, karas, tafarnuwa, faski, thyme, rosemary, peppercorns, cloves, allspice, leaf bay, da kuma nama. Gyara da kuma bada izinin cakuda su yi zafi a cikin dare ko don akalla 8 hours.
3. Yi amfani da tanda zuwa 300F Cire kayan cin abinci daga marinade kuma ɗora shi a kan tawul mai tsabta. Yin amfani da cokali mai slotted, canja wurin kayan lambu zuwa cikin kwano kuma ajiye ruwan da ke cikin marinade.

1. A cikin babban tanda na Holland wanda ya sanya zafi a kan matsakaici, ya narke man shanu biyu na tablespoons. Soya da naman alade a cikin man shanu har sai da yake crisp. Tsayawa da mai a cikin tanda na Holland, canja wurin naman alade da aka dafa a farantin. Ƙara lambun da aka tara zuwa ga naman alade kuma dafa kan zafi mai zafi, sau da yawa juyawa, har sai an yi launin wuta. Canja wurin cin abinci zuwa takalma mai launi ta takarda. Ƙara kayan lambu na marinade zuwa kitsen kuma kaɗa su a kan matsakaici-zafi, sau da yawa suna motsawa, na kimanin minti 5-7. Cire duk sauran mai. Jira a cikin tumatir manna da kuma yarda da shi don dafa don kimanin 30 seconds. A hankali ƙara dukkan abincin ruwa na marinade, ci gaba da motsawa don samar da wata miya mai sauƙi.
2. Koma da cin nama da naman alade zuwa tanderun Holland, sa'annan ya motsa sau da yawa don hada sinadaran. Rufe tare da murfi kuma ku dafa a cikin tanda na preheated na tsawon sa'o'i 3, har sai mai cin nama ya zama m.
3. Amfani da cokali slotted kawai canja wuri zuwa ga tashar mai tsabta. Ƙara da kuma kitsen mai daga miya da kuma zuba shi a cikin tanda Holland, tare da venison.
4. A cikin babban skillet a kan matsakaici-zafi mai zafi, sauté da albasarta alkama a game da minti 10, har sai sun juya m. Ci gaba da dafa su har sai mafi yawan ruwan dafa abinci ya kwashe. Ƙara namomin kaza, gishiri, da barkono zuwa ga kwanon rufi da kuma saje su, tare da albasa don minti 5.
5. Koma tare da cakulan da aka ajiye da man shanu da kuma 1 tablespoon duk-manufa gari don yin gull manie . Sanya manne manya a cikin albasa mai yayyafa da cakuda naman kaza kuma dafa shi na minti daya, har sai ya kara dan kadan. Ƙara kayan ado kayan lambu mai ƙanshi zuwa ƙananan Holland kuma su kawo stew zuwa simmer na minti 3. Cire daga zafin rana kuma ku yi zafi.

Elaine Lemm ya gabatar da shi