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.
Ingredients:
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
- butter
- 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.
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