Gastronomixs

Baozi with venison stew

Creation by Koning Willem I College, ’s-Hertogenbosch, the Netherlands. 

Baozi with venison stew

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Ingredients

2

kg

venison stewing steak

1

tbsp

flour

3

tbsp

olive oil

2

litres

red wine

2

 

onions

half

 

leek

100

g

celeriac

1

 

large carrot

3

cloves

garlic

1

tsp

tomato purée

2

bay leaves

3

sprigs

thyme

1

tsp

juniper berries

1

tbsp

dark chocolate

1

tbsp

candy sugar

 

 

salt and pepper

2

slices

ginger cake

 

 

 

Baozi dough

 

 

1

kg

white flour (bao flour)

200

ml

milk

6

eggs

225

g

butter (at room temperature)

40

g

sugar

20

g

salt

40

g

fresh yeast

Preparation method

  • Coarsely chop the vegetables.
  • Season the venison with plenty of salt and pepper and dredge in the flour. Dust the excess flour off the meat.
  • Sear the meat in a casserole, deglaze with the red wine, and then bring to the boil.
  • Add the remaining ingredients except for the ginger cake.
  • Leave to simmer gently just below boiling point.
  • Remove the meat from the liquid and reduce the liquid until you have a thicker sauce. Strain the sauce and thicken with the ginger cake.
  • Pull the venison meat and then add the sauce to it. Allow to cool.
  • Shape the meat into small balls of around 80g and set aside in the refrigerator to firm up or briefly freeze.
  • To make the baozi dough, dissolve the yeast in the lukewarm milk (37°C).
  • Mix the butter, flour, sugar, salt, and eggs together before gradually adding the milk. Knead until you have a nice smooth dough.
  • Leave the dough to rise in a warm place for ten minutes. Punch down the dough and leave to rise for another ten minutes.
  • After it has risen for a second time, divide the dough into 100g balls. 
  • Fill each ball with the venison meat and steam in a steam oven set to 100°C or in a steamer basket for twelve minutes.

Serving suggestions

  • As an amuse-bouche in a game menu.
  • Serve with a red cabbage sambal.

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