Venison Stew

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Venison Stew
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Difficulty:
easy
Difficulty
Preparation:
1 d 1 hr 20 min.
Preparation

Ingredients

for
4
Ingredients
700 grams
Venison meat (from the leg)
3
¼
1
small Leek
1
10
5
2 tablespoons
400 milliliters
1 tablespoon
250 milliliters
freshly ground Pepper
1 teaspoon
½ teaspoon
250 grams
1
large Onion
2 tablespoons
chopped Fresh herbs (such as parsley, chives, thyme)
4
small Loaves of bread (such as rye)

Preparation steps

1.

Cut the meat into uniform cubes about 3 cm (approximately 1 1/4 inches) wide. Trim and dice the vegetables. Place the meat and vegetables in a large pot with the white peppercorns, crushed juniper berries, gin and red wine. Cover and refrigerate 24 hours.

2.

Pour the liquid through a strainer and reserve. Remove the meat with a fork and pat dry.

3.

Heat 3 tablespoons oil in a saucepan and brown the meat evenly. Add the drained vegetables and brown. Dust with flour and let cook for a few minutes. Add 250 ml (approximately 1 cup) reserved pickling liquid and the game stock and simmer over medium heat.

4.

After 40 to 50 minutes, pour the mixture through a strainer, reserving the liquid, remove the meat and keep warm.

5.

Pour the liquid through a fine sieve into a pot and heat. Add the meat and season with salt, pepper, ginger and allspice.

6.

Trim the mushrooms and thinly slice. Peel the onions and finely chop. Heat the butter in a frying pan and saute the onions and mushrooms. Season with salt, pepper and herbs.

7.

Fill the hollowed-out bread bowls with the stew, top with the mushrooms and serve immediately.