Austrian Deer Stew

Austrian Deer Stew (serving 4-6)

800gr deer mea
2 carrots
1 slice of celery root (about 0.5cm thick)
1 medium size parsnip root
1 parsley root
4 medium size onions
250 ml red wine
1 table spoon of concentrated tomato
500 ml of beef stock (or water)

in a tea bag (or strainer)
1 piece of cinnamon stick
2 piece of clove
4-6 Pepper grains
Orange peel
Thyme
3 bay leaves

Cut the meat in cubes (more or less 3cm size), peel the root vegetable, cut it into slices and roughly cut the onions. Put everything into a bowl, add the wine and the rest of ingredients and leave it in the fridge for at least 6h (better over night).

Drain the wine, separate the meat and the vegetable. Heat up a bit of olive oil in a high pressure pot and roast the vegetable for about 3-5 min. Later add the meat and continue roasting for a few more minutes.
Add salt, the wine (that you drained before) and the tea bag with the spices.
Now close the lid, wait until the pressure indicator on the pot indicates an adequate level of pressure, reduce the heat to low level (level 3 out of 9) and leave it boiling for 60min.

When done (the meat should be soft and fall apart now), take as much meat out of the pot as you can find and squeeze or blend the sauce in the pot. Put the meat back again and check on the salt level. Boil again to further reduce the amount of liquid.

This dish can be served with Semmelknödel (bread dumpling) or with Semmel (typical austrian bun)