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Deer stew with red wine sauce.

800 g deer meat without bones
½ tsp pepper
2 tablespoons flour
4 tablespoons oil
150 g onions, diced
0.38 liters red wine
2 cloves
1 bay leaf
6 Pepper grains
150 g crème fraîche
1 tsp paprika powder, noble sweet
Salt and pepper

Dice meat 3 cm, turn in pepper and flour.
Heat oil strongly, brown meat cubes all around. Sauté the onions briefly. Add the red wine and spices.
Cover ragout and simmer over low heat for 40-120 minutes until meat is tender. Remove the meat with a fork, press the sauce through a sieve.
Bring to the boil with crème fraîche and paprika, season with salt and pepper. Heat the meat in the sauce, do not boil.
Let stand for another 5 minutes until serving.
Our Pinot noir “Rhone blood” is recommended as an excellent food companion. The dish becomes an unforgettable taste experience in combination with this wine.

Our wine recommendation.