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Venison Stew

(0)
1 Hrs
 
portions
6 %

Carbs

4 %

Fats

8 %

Proteins

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
Units:
 
  • 500 g
    Venison
  • 296 ml
    Beef stock
  • 300 g
    Mushrooms
  • 100 g
    Carrot
  • 101 ml
    Port
  • 80 g
    Shallot
  • 80 g
    Ginger bread
  • 60 g
    Pickled onions
  • 30 g
    Butter
  • 8 g
    Salt
  • 2 g
    Rosemary
  • 1 g
    Nutmeg
  • 1 g
    Clove
  • 1.6 kg
    Total recipe weight

Equipment

1 x Frying pan , 1 x Stoneware casserole , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Spatulas
Method

Preparation time

10 Min

Cooking time

50 Min

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1

Cut the venison into 2 cm cubes. Chop the onions and the carrot into cubes of 1 cm, slice the mushroom into strips.

2

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. 

3

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

4

Crumble the ginger bread  and add the pickeld onions in to the sauce and mix well.

5

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.

6

Season the venison stew with salt and pepper.

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