Deer from a clay pot!

Thanks to a friend the hunter, there is often some game on our menu. Therefore, by force of circumstances, I learned to cook this type of meat as well. It takes a little longer to prepare than farmed meat, but it pays off. This time I was making venison in a clay pot.

Preparation steps

One of my favorite dishes is this clay pot with a lid. In it, I prepare various meat dishes in combination with vegetables. It is especially good for dry meat, which after roasting, or rather cooking in its own juice, will be soft and juicy.
I put the venison, which had been in the marinade for 3 days, in a bowl on a bed of vegetables and prunes and covered it with it. I added a little venison stock (the day before I cooked worse pieces of venison in the espresso pot with lots of root vegetables) covered and baked for 3 hours.
Towards the end of the roasting, she poured red wine and baked a little more. I made the sauce from the roasted vegetables, the juice that left the roasting and the vegetables with the addition of a little more red wine. It was enough to chop it with a stick mixer. This time there was nothing missing the taste, if something is missing, it is added. While the venison was baking, I had enough time to knead the leavened dough and just before serving I cooked Czech dumplings (or as the Czechs call them dumplings) which I served with black sauce and venison.
And this way you can use a clay pot, of course when it is no longer whole!

Count's stew

We called this venison stew count's, although in Podravina we are assured that it was more often eaten by hardworking farmers and winegrowers than by skilled hunters. Today you will find it in the regular offer of the favorite Koprivnica pub "Kraluš".

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