Game Stew

| November 7, 2018 | 0 Comments

Ingredients

1kg game (deer/roe), cubed

100g Guanciale/Lardo/Bacon

250ml red wine

400ml game/beef stock or water

2 sprigs fresh thyme

1 bay leaf

2-4 shallots/onions

stew vegetables (1-2 carrots, 1 parsley root, celery)

spice (5-6 juniper berries, 2 cloves, 3-4 piment berries)

1-2 tbsp flour

salt&pepper

1 clove garlic

 

Preparation

1. Chopp stew vegetables in big cubes, shallots in little cubes, bacon in stripes, garlic in slices

 

2.  Dust the meat with flour and a pinch of salt and pepper.

 

3. Sauté the bacon in oil for 2-3min until crisp

 

4. Remove the bacon and set aside. Then add meat fry in batches, being careful not to overcrowd the pan, adding more butter (or oil) if necessary, until well browned on all sides.

 

5. Remove the meat, set aside. Fry the stew vegetables for 2-3min and then add 1tbsp flour and roast it.

 

6. Add the wine to the dutch oven/cocotte and scrape the bottom and reduce it.

 

7.  Add rest of the wine

 

8. Return the meat and add herbs, spices

 

9. Then add stock or water. Put a lid on it and put in the oven for 2h by 140C/284F

 

10.  30min before the end add the bacon cubes. Optional can you sieve it!  Remove the meat and sieve the sauce. Bring the sieved sauce back to the pan and re-heat the meat in the sauce. Serve with pasta&dumplings and roasted chestnuts. In addition with red currant jelly.

 

11. But better serve the next day or 2 days later. ENJOY

Category: Berlin Kitchen

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