Description
A hearty and flavorful Savory Venison Stew with Root Vegetables, perfect for cozy nights. This dish features tender venison slow-cooked with an aromatic blend of spices, red wine, and a medley of root vegetables, resulting in a rich and comforting stew.
Ingredients
Scale
Meat and Spices
- 2.5 kg Venison (topside) (Substitute with beef if unavailable)
- 1 Cinnamon stick (A pinch of ground cinnamon can be used if necessary)
- 15 Juniper berries (Could replace with a dash of gin if unavailable)
- 4 dried Bay leaves (Use 1 tsp dried basil as an alternative)
- 2 Star anise (Omit if not available; use bouquet garni instead)
- 1 tbsp Black peppercorns (Ground black pepper is a suitable substitute)
- 1 tbsp Coriander seeds (Ground coriander may work if seeds are not available)
- 2 tsp Paprika powder (Substitute with smoked paprika for a different taste)
Vegetables
- 2 Kohlrabi (Can be replaced with turnips if needed)
- 1 small Celeriac (Substitute with celery for a milder taste)
- 1 small Turnip (Parsnip can work as a substitute)
- 2 Onions (Any onion variety works well)
- 4 cloves Garlic (Fresh is best; dried can be used in a pinch)
- 6 Primal potatoes (Fingerlings or Yukon Golds are alternatives)
- 2 Leeks (Can replace with green onions if needed)
- 600 g Mini carrot mix (peeled) (Regular carrots cut into smaller pieces also work)
Liquids and Other Ingredients
- 4 tbsp Sunflower oil (Any neutral oil works)
- 750 ml Red wine (Substitute with beef broth for a non-alcoholic version)
- 2 tbsp Apple syrup (Honey or maple syrup can be used as substitutes)
- 5 thick slices Gingerbread (Can substitute with bread crumbs if necessary)
- 4 sprigs Parsley (Omit if not on hand)
Instructions
- Prepare Ingredients: Begin by chopping the venison and all root vegetables into bite-sized pieces, ensuring uniform sizes for even cooking.
- Sear Venison: Heat a grill pan or grill over high heat and sear the venison chunks for a few minutes until browned on all sides, enhancing flavor through caramelization.
- Sauté Aromatics: In a Dutch oven, heat sunflower oil over medium heat. Add chopped onions and minced garlic, cooking until softened and fragrant.
- Add Spices and Vegetables: Toss in bay leaves, juniper berries, and the chopped root vegetables (kohlrabi, celeriac, turnip, potatoes, leeks). Stir well to combine.
- Combine Main Ingredients: Add the seared venison back into the Dutch oven along with red wine and apple syrup. Mix thoroughly to incorporate all flavors.
- Simmer Stew: Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 90 minutes, allowing the meat to become tender and flavors to meld.
- Add Final Ingredients: After 90 minutes, gently stir in the gingerbread slices and peeled mini carrots. Continue cooking until the carrots are tender and the gingerbread has thickened the stew.
- Garnish and Serve: Remove from heat, garnish with fresh parsley sprigs, and serve the stew hot, ideal for cozy evenings.
Notes
- If venison is unavailable, beef is an excellent substitute for this stew.
- Substitute ground spices for whole spices if necessary, adjusting quantities accordingly.
- Red wine adds depth, but beef broth is a great non-alcoholic alternative.
- Gingerbread slices act as a thickening agent; bread crumbs can be used if gingerbread is not available.
- The stew can be cooked entirely in a Dutch oven on the stovetop, no pressure cooker required.
- Leftovers keep well and taste even better the next day after flavors meld further.
