<\/p>\n
Recipe for:<\/strong> 5-6 persons<\/p>\n Ingredients:<\/strong> 1kg of venison, 300 g of onion, 4-5 garlic cloves, 200 ml of oil, 250g of domestic Method of Preparation:<\/strong> Cut the meat into larger pieces and leave them in cold water. The next day, drain the meat, pour fresh water and boil. After the \u201cfirst boil\u201d, the meat is washed with cold water and drained well. Fry the onion and carrot (cut in larger pieces)in the heated oil. Add meat and simmer until the onion is completely tender. Pour water over meat, add bay leaf and pepper and cook at light temperature. By the end of cooking, add cut bacon and mushrooms cut into slices. Special tips:\u00a0<\/strong>Cook on low heat; it should be of brown color which can be \u201creached\u201d by adding the burnt sugar. At the end you can make the stew denser by adding cornstarch and you can also add some spices such as: parsley, dill, basil and rosemary. You can put something hot (i.e. hot peppers) if you like. Pasta-macaroni, polenta or mashed potatoes can be served with venison stew. This dish can be prepared also by using other types of ingredients such as: bottled tomato, various sorts of mushrooms.<\/p>\n Where to eat:<\/strong> Can be found in the menu of restaurants from Negotin and arounds and also in Serve with:<\/strong> Red wine<\/p>\n \n\t\t
\nsmoked bacon, 200g of fresh mushrooms, 200 gr od carrots, salt, pepper, 0,100 l of red wine, 2 medium-sized fresh tomatoes, bay leaf, cornstarch and \u201ckoler\u201d (burnt sugar).<\/p>\n
\nWhen the meat is tender, add tomatoes cut into pieces, season it with garlic and pepper, salt and
\npour the red wine.<\/p>\n
\nthe rural touristic households from this area.<\/p>\n