|per 100 g||Total Recipe|
|Gross weight||100 g||1562 g|
|Energy||380 kJ / 91 kcal||5925 kJ / 1418 kcal|
|Sat. fat||2 g||23 g|
|Unsat. fat||1 g||15 g|
|Fibre||1 g||11 g|
|Salt||290 mg||4529 mg|
296 mlBeef stock
80 gGinger bread
60 gPickled onions
1.6 kgTotal recipe weight
Cut the venison into 2 cm cubes. Chop the onions and the carrot into cubes of 1 cm, slice the mushroom into strips.
Heat the cassarole on medium heat. Add half of the butter the shallots and the venison. Stir fry 3 -4 minutes until evenly cooked. Add the carrots, the cloves , rosemary stick and the nutmeg.
Add the port and the beef broth , stir well and bring to a boil. Leave the sauce to simmer on low heat for 30 - 40 minutes
Crumble the ginger bread and add the pickeld onions in to the sauce and mix well.
Mean while place a skillet on high heat and add the butter and the chopped mushrooms. Stir fry 3 - 4 minutes, stir regularly and season with salt and pepper. Add the mushrooms to the sauce, mix well.
Season the venison stew with salt and pepper.