Game Meat Stew

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Game Meat Stew
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
951
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie951 kcal(45 %)
Protein62.52 g(64 %)
Fat41.51 g(36 %)
Carbohydrates69.34 g(46 %)
Sugar added0 g(0 %)
Roughage6.04 g(20 %)
Vitamin A768.76 mg(96,095 %)
Vitamin D0.55 μg(3 %)
Vitamin E2.55 mg(21 %)
Vitamin B₁0.54 mg(54 %)
Vitamin B₂1.46 mg(133 %)
Niacin16.67 mg(139 %)
Vitamin B₆0.48 mg(34 %)
Folate68.55 μg(23 %)
Pantothenic acid1.04 mg(17 %)
Biotin0.19 μg(0 %)
Vitamin B₁₂0.37 μg(12 %)
Vitamin C65.38 mg(69 %)
Potassium1,821.89 mg(46 %)
Calcium168.54 mg(17 %)
Magnesium91.46 mg(30 %)
Iron10.34 mg(69 %)
Iodine16.36 μg(8 %)
Zinc5.96 mg(75 %)
Saturated fatty acids14.6 g
Cholesterol275.24 mg

Ingredients

for
4
For the ragout
2 tablespoons vegetable oil
5 cups Venison shoulder (ready-to-cook, diced)
3 shallots (finely chopped)
2 garlic (finely chopped)
1 teaspoon tomato puree
cup dry Red wine
1 teaspoon fresh rosemary (chopped)
1 teaspoon fresh thyme (chopped)
½ teaspoon fresh Sage (chopped)
1 bay leaf
3 Juniper Berry
1 ⅔ cups Game stock
For the potato cakes
4 cups waxy potatoes (peeled, grated and drained)
1 egg
0.333 cup flour
1 teaspoon Corn starch
Plus
1 tablespoon butter
2 ½ cups Mixed Mushrooms (e. g. chanterelle mushrooms, boletes, porcini mushrooms, sliced)
2 carrots (sliced)
1 zucchini (diced)
1 red pepper (diced)
cup Crème fraiche
Chervil (to garnish)
How healthy are the main ingredients?
potatoMushroomrosemarythymeSageshallot

Preparation steps

1.
Heat the oil in a roasting dish and fry the meat all sides on a high heat. Add the shallots, garlic and tomato purée and stir well.
2.
Deglaze with the wine, reduce slightly and then add the herbs and spices and top up with the stock. Season with salt and ground black pepper and braise on a medium heat for 90 min.
3.
To make the potato cakes, carefully mix together the potatoes, egg, flour and the cornflour and season well with salt and ground black pepper. Heat quite a lot of oil in a pan and fry tablespoons of the mixture on both sides until golden brown. Keep the potato cakes warm until all are finished.
4.
In another pan melt butter and fry the mushrooms, carrots, courgette and the pepper for 3-4 min until no more liquid remains. Add the vegetables to the meat and stir in the crème fraîche.
5.
Season to taste and serve on preheated plates with the potato cakes. Garnish with chervil.