Ospatul vanatorului

Am mancat prima data acest fel de mancare in urma cu 10 ani la, Cabana Vanatorilor, este o mancare deosebita, am revenit de fiecare data cu placere la acest restaurant si tot de fiecare data am comandat acelasi lucru (desi au un meniu extraordinar de diversificat). Ultima vizita m-a facut sa incerc sa recreez aceasta opera de arta acasa, incercati si voi nu veti regreta!!!

Ospatul vanatorului

Ingrediente:

- 300 g carne de caprioara (sau muschi de vita daca nu aveti de unde procura vanat);
- 300 g ciuperci champignon;
- 1 ardei verde;
- 1 ardei rosu;
- 2 cepe;
- 2 linguri de untura de porc( sau 100 ml ulei);
- 2 cartofi;
- o lingura de bulion;
- 250 ml vin rosu;
- 500 ml supa de vita;
- cimbru, busuioc, patrunjel;
- 4 catei de usturoi;
- sare si piper;
- faina;
- 3 oua;
- 2 lingurite de smantana;

Incingem untura si adaugam carnea, innabusim la foc mediu pana ce este carnea este aproape facuta, adaugam ceapa si ardeiul tocat. Asezonam cu sare si piper. Dupa cateva minute adaugam vinul si supa. Tinem la foc mic 5 minute dupa care adaugam ciupercile si cartofii. Adaugam o lingura de bulion. Spre final punem ierburile aromate si usturoiul. Lasam totul la foc mic.
Ne apucam de crusta, facem coca din doua oua, faina cat cuprinde, doua linguri de smantana si un praf de sare. framantati bine ingregientele si lasati coca la frigider 10 minute sa se odihneasca.
Intindeti coca in strat destul de gros(cat sa nu se rupa), ungeti marginile vasului de ceramica in care ati transferat mancare si puneti coca avad grija sa sigilati bine. Ungeti cu ou. Introduceti in cuptor 10-15 minute la 180 grade. Pofta buna!!

I ate this dish the first time after 10 years at Hunters Hut is a great meal, I went back with pleasure every time at this restaurant and still every time I ordered the same thing (although they have a great diverse menu) . Last visit made ​​me try to recreate this masterpiece home, try and you will not regret it!

 Hunter's feast

Ingredients:

- 300 g venison (or beef if you do not buy game where);
- 300 g mushrooms;
- 1 green pepper;
- 1 red pepper;
- 2 onions;
- 2 tablespoons pork lard (or 100 ml oil);
- 2 potatoes;
- A spoonful of tomato paste;
- 250 ml red wine;
- 500 ml beef stock;
- Thyme, basil, parsley;
- 4 cloves of garlic;
- Salt and pepper;
- Flour;
- 3 eggs;
- 2 tablespoons of cream;

Heat the lard and add the meat, stewed over medium heat until meat is almost done, add chopped onion and pepper. Season with salt and pepper. After a few minutes add the wine and broth. Keep on low heat 5 minutes then add the mushrooms and potatoes. Add a tablespoon of tomato paste. Towards the end put herbs and garlic. We leave it to simmer.
We start crust, dough make of two eggs, flour both include two tablespoons of sour cream and a pinch of salt. ingregientele knead well and let dough in the refrigerator 10 minutes to rest.
Spread dough fairly thick layer (as not to break), brush the edges of the ceramic bowl and place dough food you transferred avad sure to seal well. Enter in the oven for 10-15 minutes at 180 degrees. Bon appetite!