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It's getting colder and colder outside.. a clear sign that the winter is coming. This means that the stew season has officially started! Stews are lovely and for this recipe we choose a venison one, a quite classic dish with a lot of different flavors.


The Stew

Sweet onion 1
shallot 1
Mushrooms 100 gr
Carrot 3
Bayleave 2
Clove bud 3
Thyme 2 sticks
Rosemary 1 stick
Red wine 100 ml
Wildstock 500 ml
Ontbijtkoek (dutch) 1 piece
Salt and pepper Pinch

Preparation Process

Cut the venison in pieces and fry it in some butter, add some flower and stir.

Cut the skin from the onion and shallot but leave them in one. Cut the carrots and mushrooms in pieces and add to the venison together with the clove bud and bay leave. Fry for 5 minutes. Add the red wine and let the alcohol evaporate.

Pour the stock in a pan and add thyme, rosemary and add the meat+vegetables in this pan, cover it and let it simmer for 3 hours.

Taste it, and add salt and pepper. Add a piece of 'ontbijtkoek', let it soak in and serve!

Tips and variations

  • You can add a really nice puree like this: Cook 500 gr of potato's, add some salt and cut some bunch onion and add to the potato's. Add some pumpkin in piece and some green cabbage. remove the water from the vegetables when cooked properly. Add 2 spoons of butter and a bit of milk. Mash the vegetables very good. For extra soft puree add one egg.
  • You can also put some stew in the fridge and keep it for another time.
  • Wine tip: Chateauneuf du Pape

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