Roe deer roast

We cut the roe deer meat into large pieces, cutting off all the excess: bones, veins, films, and so on.
Cut the onion into half rings.
In a suitable dish, a saucepan with a thick bottom (you can cauldron), pour vegetable oil and heat it. Then fry half a portion of onion until golden brown. Add the roe deer meat and fry for about half an hour, stirring. Then add the second part of the onion, mix.
Cut carrots into cubes and add it to the meat, mix. Simmer for another half an hour (or 20 minutes), stirring occasionally. Do not close the lid.
Peel the apples and cut them into quarters, remove the core. Cut the apples into thin plates. And add them to the meat, stirring.
Now cut the peeled garlic into plates too, you can use large ones. And add garlic to the meat, mix.
Add salt and pepper to the roast, add spices, mix, cover with a lid, set a slow fire. Simmer for 10-15 minutes under the lid.
Roe roast is ready.
Bon appetit to all!