Preparation of Venison stew
Cutting meat & vegetables
- 50 dag Venison for goulash
- ¼ Celery
- 1 Carrot
- 1 Onion
- 50 g Pork belly
Cut 50 dag Venison for goulash into small pieces.
Cut ¼ Celery and 1 Carrot into small cubes (approx. 5 mm).
1 Onion finely chop.
Cut 50 g Pork belly into cubes.
Roast
- 50 ml Oil
Sear the meat all over in 50 ml Oil, remove from the oil and set aside.
Fry the bacon and onion in the remaining oil, add the remaining vegetables and fry briefly.
Infuse & season
- ¼ L Water
- ¼ L Red wine
- 2 tbsp Tomato paste
- 1 tbsp Lingonberry compote
- 1 tsp Mustard seeds
- 1 Bay leaf
- 5 Peppercorns
- 3 Juniper berries
- 3 Allspice berries
- Salt
Add 2 tbsp Tomato paste and 1 tbsp Lingonberry compote to the vegetables, stir in and fry briefly.
Infuse with ¼ L Water and ¼ L Red wine.
Place 1 Bay leaf, 5 Peppercorns, 3 Juniper berries, 3 Allspice berries and 1 tsp Mustard seeds in a tea strainer in the ragout.
Salt and cover the venison stew and simmer over a low heat for two hours.
Sauce binding
- 100 ml Sour cream
- 2 tbsp Flour
- etwas Water
Remove and discard the spices.
Mix 100 ml Sour cream, 2 tbsp Flour and etwas Water into a "Gmachtl" using a whisk.
Bring the venison ragout to the boil once and stir in the Gmachtl quickly.
Then just heat the venison stew, it should no longer boil.
Serving venison ragout
- 10 dag Mushrooms
- 50 g Pork belly
- 3 tbsp Oil
Cut 50 g Pork belly into strips and fry with 3 tbsp Oil until crispy.
Remove the bacon strips and leave to drain.
Slice 10 dag Mushrooms and fry briefly in the remaining oil.
Serve the venison ragout with bread dumplings and red cabbage and garnish with the mushrooms and bacon.
Created and tested by Martin Schlagnitweit – seasonal cook, web developer and vegetable grower.
Venison stew photos
The ingredients for the venison ragout
Fry the bacon and vegetables after the meat
Add the meat to the vegetables. Fry the tomato purée and cranberry jam briefly.
Add water and red wine and continue to simmer
The venison ragout with a
The cooked venison ragout, with bread dumplings, red cabbage and mushroom and bacon garnish
Nutrition per serving
Reference amount: 1 serving
Composition
Carbohydrates 16%
Protein 15%
Fat 66%
Fiber 3.5%
- Carbohydrates
- 23 g
- Protein
- 21 g
- Fat
- 94 g
- Fiber
- 5 g
Energy
1,078 kcal
4,510 kJ
Questions about Venison stew
- How many kcal does Venison stew have?
-
One serving of Venison stew provides 1,078 kcal.
- How many carbs does Venison stew contain?
-
One serving of Venison stew contains 23 g of carbs.
- How much protein does Venison stew contain?
-
One serving of Venison stew contains 21 g of protein.
- How much fat does Venison stew contain?
-
One serving of Venison stew contains 94 g of fat.
- How much fiber does Venison stew contain?
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One serving of Venison stew contains 5 g of fiber.
