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将培根切碎。煎锅内加入1大匙植物油烧热,放入培根翻炒取出。放入鹿肉方块翻炒。将胡萝卜、2颗白洋葱和大蒜切碎,翻炒片刻,放入鹿肉,加入香料、精盐和胡椒调味。再加入番茄酱,倒入0.5升清水和干红葡萄酒,加入浓汤宝、百里香、月桂叶煮至沸腾。锅置火上(或放入预热至200度烤箱中)煮1,5个小时。然后将洋蘑菇洗净去皮。将剩下的白洋葱切碎,与洋蘑菇翻炒。鹿肉煮熟30分钟之前放入洋蘑菇和白洋葱。上桌前撒上荷兰芹。