Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Venison stew
The dish is a hearty classic for cold days, which can be adapted to suit your mood.
| Ingredients (4 servings) | ||
|---|---|---|
| 800 | g | Shoulder of venison |
| 2 | piece(s) | Onions or an equivalent amount of shallots |
| 300 | g | Root vegetables (celery, carrots, parsley root) |
| 1 | tablespoon(s) | Tomato paste |
| ¼ | Red wine | |
| ¼ | Port wine | |
| 2 | l | Vegetable stock |
| 3 | Bay leaves | |
| ½ | tablespoon(s) | Coriander |
| ½ | tablespoon(s) | Juniper berries |
| 1 | piece(s) | Star anise |
| Salt | ||
| Pepper | ||
| ½ | tablespoon(s) | Mayoram |
| Cooking oil | ||
| 1 | teaspoon(s) | Corn starch |
-
Dice the vegetables (approx. 3 cm) and sautee in a little oil.
-
Cut the meat into cubes (approx. 4 cm) and sautee separately.
-
Add the tomato purée, bay leaf, juniper, pepper and star anise to the venison, continue to sautee briefly before extinguising with the red wine.
-
Reduce the wine completely; add the port and pour in the vegetable stock. Slowly simmer together with the vegetables over low heat until soft (approx. 90 minutes).
-
Scoop out the meat and vegetables from the stew.
-
Thicken the stew with starch and season with salt and mayonnaise.
Variants:
-
The sauce can be refined with approx. 2 tbsp of cranberries.
-
A piece of dark chocolate can als be added – the stew can no longer be brought to a boil however.
-
Seasonal mushrooms can also be added to the root vegetables.
-
Recommended side dish: fried bread dumplings
Don't miss out!
Sign up now for our newsletter.
