Oven roasted deer, sauerkraut, potatoes

Last Updated on December 7, 2024

Baked deer in the oven in lard slightly covered with water, served with stewed sour cabbage and boiled potatoes.

Ingredients:

Rule for 4 servings: 4 pieces of croup 1 tbsp water to baste For sauerkraut stew: 1 jar of white sauerkraut and brine 2 tablespoons smooth flour 1 piece large onion sugar oil salt For potatoes: 500 g potatoes

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1.5 l water 1 tsp of cumin 1 tsp of salt

Procedure:

Gut preparation:

Pierce the kielbasa with a fork, place in a baking dish greased with a tablespoon of lard, cover lightly with water and place in an oven preheated to 150°C

Bake – preheat for 30 minutes, then uncover the baking dish and bake briefly at 200-220°C for 5-10 minutes.

Preparation of sweet and sour cabbage stew:

Fry the finely chopped onion in well heated oil

Reduce the heat, dust the browned onion with flour and stir

.After a while, add the cabbage and the brine, simmer, stirring occasionally, for 10-15 minutes, season with salt

Finally, add sugar to taste (the cabbage should have a sweet and sour taste), stir, simmer for a while and serve.

Potato preparation:

Wash, peel and cut the potatoes into larger cubes, rinse them thoroughly again, then drain thoroughly

.Put the drained potatoes in a pot and pour cold water over them

Salt the water, season with cumin and boil for about 15 minutes until soft

Finally, drain the potatoes and serve.

Recommendation:

Note:

Photo: Naďa Indruchová

sauerkraut