Gastronomixs

Venison stew

This is a typical Dutch method of preparing a stew.

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

Venison stewEnlarge

Ingredients

3

kg

venison blade steak or stewing steak

2

litres

red wine

500

ml

red port wine

300

g

apple syrup

200

g

redcurrant jelly

2

 

bay leaves

2

 

cloves

2

 

cardamom pods

1

 

onion

1

clove

garlic

15

g

curing salt (colorozo)

15

g

salt

As needed:

 

red wine vinegar

300

g

ginger cake

250

g

carrot, finely diced (brunoise)

250

g

chopped mushrooms

250

g

celeriac, finely diced (brunoise)

 

 

cocktail onions

Preparation method

Serving suggestions

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