Minas wild chocolate stew
Add the mushrooms to soak.
Rub herb salt, soy sauce, tomato paste, garlic, flour and pepper into the meat.
Brown the onion in butter and oil. Add the meat and cook over medium heat until the meat is golden browned.
Add tomatoes, balsamic vinegar, broth and fennel.
Dilute with water, so that the meat is completely covered and simmer over low heat 20 minutes.
Add the carrot, parsnip and potato.
Boil pot over medium heat until the meat feels tender.
Add the chocolate and stir the pot. Sprinkle with chopped parsley before serving.
15 minutes preparation and about 1 hour for the stove depending on what kind of meat that are used.
Serves 2 persons
300 g pot pieces of deer
3 teaspoons of herb salt
1 tbsp soy sauce
1 crushed garlic
1 teaspoon coarsely ground black pepper
1 tbsp tomato purée
2 tbsp plain flour
2 tablespoons butter
1 tbsp oil
1 cup mortar crushed dried mushrooms, chanterelle
1 chopped onion
1 can of crushed tomatoes
2 tablespoons wine vinegar Doktorenhof
2 tablespoons broth powder (Biofood)
½ tbsp crushed fennel seeds
1 carrot in pennies
1 parsnip in pennies
2 potatoes, diced
4 tablespoons chopped dark chocolate with 60% cocoa content