Venison Stew

3.8
★★★★☆
(200 votes)
Total Time Icon
Total time: 20 min
Preparation Time Icon
Prep time: 20 min
Yield Icon
Enough for 4 people

🍓 Ingredients

250 grams Mushrooms 📝 🍽
200 grams Shallots 📝 🍽
1.2 kilograms Venison 📝 🍽
1 Carrot 📝 🍽
2 tablespoons Butter 📝 🍽
150 grams Bacon streaky 🍽
1 tablespoon Olive oil 📝 🍽
1 Clove 📝 🍽
1 Bay leaf 📝 🍽
1 tablespoon Flour 📝 🍽
1 teaspoon Thyme 📝 🍽
3 Juniper berrys 🍽
200 milliliters Game stock 📝 🍽
1 liter Red wine strong 🍽
as you like Salt and pepper 🍽
as you like Cayenne pepper 📝 🍽
150 Creme fraiche 📝 🍽

🍽 Instructions

Cut venison into bite-sized pieces, removing skins and thick tendons. Peel, wash and dice the carrot. Peel the shallots.

Briefly rinse mushrooms, pat dry, halve or quarter large specimens. Remove the rind from the bacon and cut into fine strips. Heat butter and olive oil in a saucepan, add bacon and sauté. Add vegetables and continue stir-frying, then remove and set aside. Sear meat cubes vigorously all around in remaining drippings. Then salt, pepper and dust with flour.

Add vegetables, bacon, bay leaf, cloves, juniper berries and thyme.

Deglaze with red wine and game stock. Cover and braise in a preheated oven at 180 degrees for about 1 1/2 hours. Now remove bay leaf, cloves and juniper berries from the ragout. Stir in crème fraîche and season with salt, pepper and cayenne pepper. Garnish: bread dumplings or spaetzle.


📊 Nutrition Facts

Nutritional values per serving:

Proteins
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Carbs
🤷
Fats
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kcal
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kJ
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📝 Recipe Overview


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