Venison stew

This is a typical Dutch method of preparing a stew.

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

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

Cut the meat into 3x3cm pieces and fry the pieces nice and brown in clarified butter.
Add all the remaining ingredients and leave to simmer on a low heat without a lid on the pan for three to four hours.
Remove the cooked meat from the liquid and briefly loosen in a food processor using the butterfly whisk.
Now add the ginger cake in pieces to the sauce and leave the sauce to evaporate to the required thickness.
Season to taste with salt and red wine vinegar.
Briefly fry the mushrooms, carrot, celeriac, and cocktail onions and add to the venison stew.

Serve as a classic dish with red cabbage, poached pears, and mashed potatoes.
In a composition with components of potato, Jerusalem artichoke, apple, cranberry, celeriac, parsnip, pear, beetroot, red cabbage, sprouts, onion, or sweet potato.