Sweet, sour and hot Deer and Hare or Rabit.

Here the reciepe.

you need : for 4 people
1 Deer Roast 1.2 kg
1 Back of a hare or rabbit
75 cl of red wine
25 cl of vinegar
onions, chalots, garlic
6 cloves
Laurel leaves


the potatoes that go with it : Potatoes to be steamed or boiled.

Here the steps : Take a large pot, cut the rabit back in 2 inch long pieces,
then cut the deer-roast in 2 inch large square pieces as well.
Put all in the pot, add 75 cl of red wine and 25 cl of vineager,
2 sliced onions, 2 sliced chalots, 3 pieces of crushed garlic,
6 cloves and a few laurel leaves.

Leave all in the marinade for 2 - 3 days.

Note that this is the basic universal marinade for all kind of venaison.
If you want to make the Kentucky Style marinade for all kind of wild porcs or warthog,
add to this 30 cl of Jack Daniels Whiskey and 150 gramms of Nescafé powder.


Now, to cook this :

Take the deer and rabbit out of the marinade.
Take a larger iron cast pot, heat it and melt 100 gramms of butter
and an equal amount of corn or sunflower oil.

When this is hot, add the deer meat and frie them to golden brown.
Pass the marinade trough a strainer and add to the deer.
Let the whole cook at soft flame for 45 minutes.
Take the rabbit and roll every piece in flour.
Add all floured pieces of rabbit to the deer.
The flour will now help the marinade to stiffen up.
Let this cook at soft flame for half hour.
Now, add to it some seasoning like fleur de sel and black pepper.

When seasoning has mixed with the sauce and you taste the difference,
add 3 soup spoons of honey. Let the honey melt and sweeten the sauce,
then add 2 - 3 teaspoons of cinamon and 20 cl of white sherry brandy.
Take for this french style 50% white sherry alcohol,
spanish sherry or american sherry brandies are not suitable.
Adjust now cinamon and pepper amount to your connvenience.
Note that the dish should have a balanced sour, sweet and hot taste.
You may add cornstarch to stiffen if necessary,
also you can add some cream to refine the dish.

Serve this fine venaison ragout with potatoes boiled in salted water or backed in the oven.

Some vegetables like fried chicorees or fresh peas and carrots can join this dish.

Drink with this a full bodied wine like a Paulliac or St. Estephe from France.
A Chateau Latour or Montrose will do the job.
From Australia, a Jacobs Creek, from South Africa a pinotage like Clos Malverne are suitable
and from California, a cabernet sauvignon from Paul Masson,
an Opus One in the better class can do the job as well
and from Chile, a Castillo de Molina or a riserva from Santa Rita.

This is a pure winter season dish and an idea to keep in mind for the new year's eve.