Venison in sauce with thermomix

Preparation of Venison in sauce with thermomix

1. The day before starting our recipe we will marinate the deer meat cut into pieces, for this we will put it in a large bowl cut into pieces together with the wine, salt, thyme and Rosemary.
2. we are macerating so that the meat is softer and more tender
3. To start our recipe, we will put the chopped onion, the garlic and the oil in our Thermomix bowl and program
4. 5 seconds / speed 5
5. A spatula we lower the remains that may be stuck on the sides of our glass
6. and then we reprogram
7. 15 minutes / varoma temperature / left turn / spoon speed
8. Then with the meat that we had macerated the day before, we dry it with kitchen paper and pass it through a little flour, we put it in our Thermomix bowl together with the carrot and the spices and program
9. 5 minutes / varoma temperature / left turn / spoon speed
10. Add the previously strained wine from the maceration and the water and program again.
11. 40 minutes / 100º C / turn to the left / spoon speed
12. While we are cutting the potatoes into thin slices, we pass them through salt and place them in the varoma container that we put in its place and leave it
13. during 20 minutes
14. after 20 minutes we will remove the varoma container
15. Let stand 5 or 10 minutes and then our dish will be ready to serve
16. If we see that the point of the meat is too hard for us, we can cook it for 5 more minutes at the same temperature as before, that is to say
17. 5 minutes / 100º C / left turn / spoon speed