1 kg of rabbit or elk meat
1/2 bottle of red wine
2 to 3 slices of bacon
1 to 2 cans of mushrooms
4 tablespoons of butter or margarine
1 medium carrot
1 to 2 medium turnips
3 to 4 medium onions
1 bay leaf
1 to 2 cloves of garlic
a few 15 juniper berries or peppercorns
1 tablet of beef broth
2 tablespoons of tomato extract
to taste salt
1 kg of rabbit or elk meat
1/2 bottle of red wine
2 to 3 slices of bacon
1 to 2 cans of mushrooms
4 tablespoons of butter or margarine
1 medium carrot
1 to 2 medium turnips
3 to 4 medium onions
1 bay leaf
1 to 2 cloves of garlic
a few 15 juniper berries or peppercorns
1 tablet of beef broth
2 tablespoons of tomato extract
to taste salt
Cut the meat into pieces
Place it in a bowl, pour the wine over it, and add the ground juniper berry or pepper, as well as the minced garlic
Leave the meat in this marinade for 1 to 2 days in the refrigerator, basting and turning it occasionally
Pellet the onion and cut into rings, peel the carrot and turnip and cut into slices
Cook the vegetables in a pot with some butter or margarine and bacon until they're lightly browned
Drain the meat and wipe the pieces dry with paper towels
Brown it in butter or margarine in a frying pan
Add it to the pot with the vegetables
Join some of the liquid from the can, the vinaigrette, a little water, tomato extract, bay leaf, and beef broth tablet
Let it simmer slowly until the meat is tender and the sauce is thick and dark
Add the mushrooms, preferably lightly fried, and let it simmer slowly for another 15 minutes, adding water as needed
Serve with boiled potato and pickled cucumber, 4 servings.
