Venison Stew with Lingonberries and Pears
Due to its low fat and cholesterol content, venison is a good option for figure-conscious people to feast without regrets. In addition, it scores with high-quality iron, which we need for the oxygen transport in the blood to the body cells.
You can serve potatoes, noodles or bread dumplings as a side dish to the venison goulash with cranberry pear. If you would like to do without the red wine, replace it with 300 ml wild stock and 200 ml red grape juice.
- For the sauce
- 800 grams Venison (Shoulder or neck)
- 4 sprigs thyme
- 2 Tbsps Red wine vinegar
- 500 milliliters dry Red wine
- 2 onions
- 2 carrots
- 200 grams Celery
- 1 garlic clove
- 4 allspice
- 1 tsp peppercorns
- 6 Juniper berries
- 1 bay leaf
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 250 milliliters Game stock
- 250 grams mixed Mushrooms (such as mushrooms and porcini mushrooms)
- 2 Tbsps butter
- 100 milliliters Whipped cream (at least 30% fat content)
- freshly ground peppers
- 1 Tbsp Lingonberry jelly (or cranberrry jelly)
- 2 ripe, peeled Pear
- 4 Tbsps lingonberry (jarred)
Rinse the venison, pat dry and cut into 2.5 cm (approximately 1-inch) cubes. Place in a bowl with the thyme, vinegar and the red wine, cover and refrigerate overnight.
Remove the meat from the marinade and strain the marinade through a sieve. Pat the meat dry.
Peel the onions, carrots, celery and garlic and dice. Place the allspice, peppercorns, juniper and bay leaf in a spice bag and close tightly.
Heat the oil in a large pan and saute the meat until browned all over. Add the vegetables and saute until they start to brown. Stir in the tomato paste. Add 100 ml (approximately 3 1/2 ounces) of the strained red wine marinade and bring to a boil. Boil until all the liquid has been absorbed. Add more of the red wine marinade, let boil down and add the remaining red wine marinade.
Cover and simmer gently for 1 hour, stirring occasionally and gradually add the stock. Add the spice bag and simmer until the meat is tender and the vegetables are soft, about 30 minutes. Meanwhile, clean the mushrooms and cut in half, depending on the size or cut into slices. Heat the butter in a skillet and saute the mushrooms until golden brown Stir in the salt and pepper.
Remove the meat from the sauce and remove the spice bag. Bring the sauce to a simmer. Add the meat and the mushrooms, stir in the cream and lingonberry jelly and season with salt and pepper.
Serve with the pears and lingonberries .