Venison Stew

Venison Stew

Meat
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Preparation time
45min
Cooking time
150min
Serving(s)
4

Ingredients

1
kg stewing venison, cut into chunks.
500
ml good quality red wine (the meat must be covered while marinating)
3
red onions, roughly chopped
3
cloves inserted into the onions
1/2
leek – roughly chopped
3
medium-sized carrots – cut into 1 cm pieces
200
g white celery
5
bay leaves
1
garlic clove, de-germed
1/2
teaspoon pink peppercorns (or green peppercorns)
50
g tomato purée
10
g icing sugar – to get the sauce started
*
Salt, black pepper – in sufficient quantity
750
ml game or beef stock
*
Olive oil
*
Cornflour (optional) with a little cold water to dilute it.

Make the marinade:

In a large bowl, mix together the venison pieces, all the vegetables, the garlic clove with any sprout removed, the bay leaves and pink peppercorns. Cover the meat with red wine. Cover with a lid or place cling film over the top.

Prepare the meat:

After the meat has marinated, remove and drain the meat, keeping the wine and vegetables to one side. Dry the meat thoroughly and allow it to return to room temperature for ½ hour.
Brown the meat in the Fissler casserole using some olive oil. It is important to brown the meat in several batches so that there is only one layer of meat at a time in the pot.

Cook the meat:

Without cleaning the casserole, gently cook the icing sugar until it turns a light caramel. Then add the tomato purée and gently cook together. Deglaze using 100 ml of the marinade wine, and let the sauce reduce until almost dry. Repeat this process three times using all the wine. Add the vegetables and gently cook.
Next add the meat, season with salt and cover with the stock until the meat is just covered. Cook over a very low heat for +- 2 hours 30 minutes (the meat needs to simmer away very gently), keeping the lid slightly open and the meat should become extremely tender.

Before serving:

Filter the sauce and finish off your dish:
If you wish, thicken the filtered sauce using some corn flour mixed with a little water.
Season to taste.Put the meat back in the sauce.
You can either add all the vegetables or just some of them (for example only the carrots)
Keep the stew nice and hot before you serve it.

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