Venison Stew with Chanterelles
Ingredients
- Ingredients
- 700 grams Venison (from the shoulder or leg)
- 4 yellow onion
- 2 carrots
- 2 stalks Celery
- salt
- freshly ground peppers
- 5 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 200 milliliters dry Red wine (such as Bordeaux)
- 500 milliliters Game stock
- 4 Juniper berries
- 1 bay leaf
- 2 cloves
- 300 grams Chanterelle
- 100 grams Crème fraiche
- 1 Tbsp lingonberry (jarred)
Preparation steps
Wash the meat, pat dry and cut into bite-size cubes. Peel the onions and cut into narrow strips. Peel the carrot and coarsely chop. Rinse the celery, remove the strings and thinly slice.
Heat 3 tablespoons oil in a Dutch oven. Season the meat with salt and pepper and sear on all sides. Remove with a slotted spoon and set aside. Add the vegetables to the pan and saute until tender. Stir in the tomato paste and cook briefly, deglaze with half of red wine. Cook, stirring until almost completely boiled down. Add the remaining wine along with the stock and the spices and return the meat to the pan, Season with salt and pepper and simmer over medium heat until the meat is tender, about 1 1/2 hours.
Meanwhile, clean the mushrooms and chop. In another pan, heat the remaining oil and saute the mushrooms until golden brown. Season with salt and pepper. Remove the bay leaf. Stir the mushrooms, creme fraiche and lingonberries into the stew, season to taste and serve.
