De klassieke wilde kerststoof

The classic wild Christmas stew

Nov 03, 2023James Snoerwang

The Classic Christmas Stew, some dishes are so classic that they are named after the occasion on which they are eaten.

Don't stress, you can stew two days before the holidays and the taste will only get better. Perhaps the tastiest as leftovers after dinner.

Easy dish to make for large groups, but just as festive in a small group.

Number of persons: 4

Preparation time: 30 minutes

Cooking time: 150 minutes


  • 1 Kilo Wild Poulet
  • 2 Onions
  • 1 Winter carrot
  • 400 grams of Chestagne Mushrooms
  • Clove of Garlic
  • 100 milliliters of red wine
  • 300 milliliters of wild stock
  • 3 slices of gingerbread
  • 3 Bay leaves
  • 4 Cloves
  • 3 Juniper berries
  • 2 sprigs of thyme
  • Optional: handful of pine needles
  • (Vegetable) Butter
  • Pepper and salt

Preparation method

  1. Finely chop the onion and carrot and fry in butter for 5 minutes in a nice stewpan
  2. Sprinkle the game poulet generously with salt and pepper and fry until brown in the pan
  3. Cut the mushrooms into quarters and fry briefly in the pan
  4. Add the garlic, bay leaves, cloves, juniper berries, thyme and game stock to the pan together with the wine
  5. Optional: Add the needles in a separate bag or sieve for a special wintery flavor
  6. Place the pan on a low heat and let it stew for 2.5 hours or until the meat is butter tender. Keep the lid on the pan, if there is still too much moisture in it, leave the lid off
  7. Add the gingerbread for flavor and to thicken the stew
  8. Serve with mashed potatoes, stewed pears, Brussels sprouts, red cabbage, beans, fries... Anything that makes you feel good!

Wine tip: A strong red wine; Pinot Noir or a large Bordeaux

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