Deer Stew with Potatoes
Ingredients
- Ingredients
- 1 kilogram Venison shoulder (trimmed)
- 100 grams smoked Pancetta
- 150 grams onions
- 100 grams carrots
- 60 grams Celery
- 2 Tbsps vegetable oil
- 4 Juniper berries
- 6 peppercorns
- 1 cloves
- 1 generous pinch ground allspice
- 1 tsp Tomato paste
- ⅛ l dry Red wine
- 500 milliliters Game stock
- 1 bay leaf
- 4 thyme
- salt
- peppers (freshly ground)
- ½ Tbsp cornstarch
- 200 grams well-dressed Porcini mushroom
- 20 grams butter
- 1 Tbsp chopped parsley
- ½ smaller Head of cabbage
- 1 shallot
- 100 milliliters Whipped cream (at least 30% fat)
- 6 potatoes (cooked and sliced)
- Nutmeg
Preparation steps
Rinse the meat, pat dry and cut into about 2.5 cm cubes (approximately 1 inch). Cut the pancetta into slices then into small cubes. Peel and coarsely chop the onion. Rinse and peel the celery, then cut into about 1 cm cubes (approximately 1/2 inch). Peel the carrots and cut into 1 cm slices (approximately 1/2 inch). Heat the oil in a large saucepan, fry the juniper berries, peppercorns, cloves and allspice over medium heat for 2 minutes. Increase the temperature and fry the meat cubes.
Fry the pancetta briefly and take the venison and pancetta out of the pot. Add the onions, carrots and celery and fry together in the remaining oil. Stir in the tomato paste. Deglaze with half of the red wine and let this boil down entirely. Add the remaining wine and let boil down again. Add the game stock, the browned meat, the pancetta and the thyme. Simmer the stew covered over low heat for about 1.5 hours. Remove the pieces of meat with a fork from the braising liquid and set aside.
Strain the sauce into a saucepan, let boil and thicken with a little cornstarch mixed in water. Place the meat back into the sauce. Clean the mushrooms, cut in half or quarters, depending on size and sauté in hot butter. Remove from heat and season with salt, pepper and parsley. Rinse the cabbage, separate the leaves, get rid of the tough stalks and cut the cabbage into strips. Sauté the finely chopped shallots in a little oil, add the cabbage and cook with the cream. Season with salt, pepper and nutmeg. Serve with the mushrooms and the meat on warm plates, along with the potatoes fried in oil and seasoned with salt and pepper.
