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 (from the leg)
3 carrots
¼ Celery root
1 small Leek
1 Parsnip
10 white peppercorns
5 Juniper berries
2 tablespoons Juniper schnapps
400 milliliters Red wine
vegetable oil
1 tablespoon Pastry flour
250 milliliters Game stock
salt
freshly ground peppers
1 teaspoon ground ginger
½ teaspoon allspice
250 grams button Mushroom
butter
1 large onion
2 tablespoons chopped Fresh herbs (such as parsley, chives, thyme)
4 small Loaves of bread (such as rye)
How healthy are the main ingredients?
carrotLeekParsnipJuniper berriessaltonion

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.