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 |
Preparation method
- 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.
Serving suggestions
- 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.