Ingredients
Instructions
Meat preparation
Clean the venison thigh, remove the membranes, and slice into pieces.
Meat searing
Heat the fat in a large pan and sear the meat slices on high heat on all sides to sear them. Set the meat aside.
Base preparation
Fry the onion in the meat drippings until golden brown. Add carrot and celery, and sauté together for about 10 minutes until the vegetables start to caramelize. For seasoning: Add mustard and tomato paste, and sauté briefly. Add vinegar and sugar, let caramelize. Season with soy sauce, black pepper, garlic, and ground paprika. Mix well.
Baking
Transfer the mixture to a deeper baking dish, place the seared venison meat, cover with foil, and bake in an oven preheated to 160 °C for approximately 2.5 hours until the meat is tender.
Sauce completion
Remove the meat from the baking dish and blend the sauce until smooth. Then bring it to a boil to combine. Serving: Serve with mashed potatoes or other side dishes according to taste. Enjoy :)
