The classic wild Christmas stew

This classic Christmas stew with game is a delicious dish for the holidays. Easy to make ahead and perfect for sharing with a large group or in a cozy setting. The game chicken, slowly simmered in a rich red wine and game stock sauce, is enhanced by spices and a hint of gingerbread. Serve with your favorite side dishes to complete your festive meal. It might even be better as leftovers the next day!

Number of persons: 4

Preparation time: 30 minutes

Cooking time: 150 minutes

Ingredients

• 1 Kilo game chicken ( deer , roe deer or wild boar )
• 2 onions
• 1 winter carrot
• 400 grams Chestnut Mushrooms
• Clove of Garlic
• 100 milliliters 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
• Salt and pepper
  
  

Preparation method

1. Finely chop the onion and carrot and fry them in butter for 5 minutes in a nice stewpan
2. Sprinkle the game chicken generously with salt and pepper and brown it in the pan
3. Cut the mushrooms into quarters and fry them briefly in the pan
4. Add the garlic, bay leaf, 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 flavour
6. Place the pan over low heat and simmer for 2.5 hours, or until the meat is tender. Keep the lid on the pan; if there's still too much liquid, remove the lid.
7. Add the gingerbread for flavour and to thicken the stew
8. Serve with mashed potatoes, stewed pears, Brussels sprouts, red cabbage, green beans, fries... Anything that makes you feel good!
   
   

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