Wild Game Stew on the Hob – Autumn Recipe

Name: Wild Game Stew on the Hob – Autumn Recipe
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Cuisine: Dutch
Ingredients: 800 g wild game stew meat (venison or roe deer), cut into 3 cm cubes; 2 tbsp olive oil; 1 large onion, roughly chopped; 2 carrots, sliced; 2 stalks of celery, cut into pieces; 3 garlic cloves, finely chopped; 2 tbsp tomato paste; 300 ml red wine (full-bodied, e.g. Côtes du Rhône); 300 ml game stock; 2 bay leaves; 4 juniper berries, lightly crushed; 1 tsp dried thyme; 1 tsp dried rosemary; Salt and freshly ground black pepper to taste; 1 tbsp flour (for dusting the meat); 1 tbsp butter (for finishing); Fresh parsley, finely chopped, for garnish

Wildstoof op de kookplaat – herfstrecept

A rich, aromatic wild game stew packed with autumn vegetables and red wine, gently simmered on the hob until the meat is meltingly tender.

Prep20 min
Cook120 min
Total140 min
Servings4 servings

Nutrition (approx.): 460 kcal per serving

Ingredients

800 g wild game stew meat (venison or roe deer), cut into 3 cm cubes
2 tbsp olive oil
1 large onion, roughly chopped
2 carrots, sliced
2 stalks of celery, cut into pieces
3 garlic cloves, finely chopped
2 tbsp tomato paste
300 ml red wine (full-bodied, e.g. Côtes du Rhône)
300 ml game stock
2 bay leaves
4 juniper berries, lightly crushed
1 tsp dried thyme
1 tsp dried rosemary
Salt and freshly ground black pepper to taste
1 tbsp flour (for dusting the meat)
1 tbsp butter (for finishing)
Fresh parsley, finely chopped, for garnish

Preparation

Pat the cubes of game meat dry with kitchen paper and season generously with salt, pepper and flour. The flour will help create a lovely, thick sauce later on.
Heat the olive oil in a large casserole or stew pot on the bakeVIA hob over high heat. Brown the game meat in two or three batches on all sides until golden brown, about 3 to 4 minutes per batch, then remove from the pot.
Reduce the heat to medium-high and add the onion, carrots and celery to the cooking fat. Sauté the vegetables, stirring occasionally, for 5 to 7 minutes until softened and lightly coloured.
Add the garlic and tomato paste and cook for a further 2 minutes, stirring constantly, so that the paste caramelises and loses its raw flavour.
Pour in the red wine and scrape the bottom of the pot with a wooden spoon to lift all the browned bits. Allow the wine to reduce over medium-high heat for 3 to 4 minutes.
Add the game stock, bay leaves, juniper berries, thyme and rosemary, then return the browned meat to the pot. Make sure the meat is mostly submerged in the liquid.
Bring everything to the boil over high heat, then set the bakeVIA hob to its lowest setting. Leave the stew to simmer gently with the lid on for 90 minutes, until the meat is meltingly tender and the sauce has thickened.
Remove the bay leaves and taste the stew for seasoning, adjusting salt and pepper as needed. Stir in the butter to finish and enrich the sauce, then garnish with freshly chopped parsley before serving.