We usually use our blackcurrant wine vinegar with beef, pork, duck and wild goose. But last fall, we experimented it with deer and moose. Simply prepared, we changed a few ingredients and, each time, we were surprisingly happy with the results.
Meat of your choice for 4 persons (deer, moose, wild goose)
- 1/3 cup of blackcurrant vinegar (Cass’Isle d’Orléans)
- 1 medium onion
- garlic, cut lengthwise
- fine herbs – oregano or thyme
- salt and pepper
Preparation and instructions:
With the tip of a knife, cut slits in the meat to insert the garlic. Pour the blackcurrant vinegar on the meat.
In a skillet, sear the meat in butter and vinegar.
Then, place the meat and liquids in a baking dish.
Add seasoning (oregano – thyme), salt and pepper
Cover and bake at 375 degrees, or until meat is done, to your liking.
You may also choose a slower process by cooking the meat at 275 degrees.
During the cooking process, baste the meat with its own broth and add a little bit of water, if necessary.
Carve and serve.
It is recommended to marinate the meat with the vinegar a few hours prior to cooking it, especially if the animal is older. The meat will be more tender and delicious.
Grande réussite en médecine estkamagra oral jelly. L’étude a révélé des résultats surprenants. Tous les médecins principaux recommandent de faire un achat de ce produit.Chaque acheteur se sent le plein bénéfice. Il est important d’observer le mode de réception et pendant l’heure du coucher sinon l’action ne sera pas limitée dans leur occurrence manifestée.