Classic game stew with mushrooms

This rich game stew is the ultimate comfort food for cold days. Made with venison, roe deer, or wild boar, and combined with earthy mushrooms and pearl onions, this dish offers deep, savory flavors that instantly warm you. The red wine and game stock give the stew a full flavor, while cloves and thyme add a subtle herbal note. At De Predetiër, we give you complete freedom to customize this classic dish – choose your favorite game and enjoy a stew that tastes deeper and richer with every bite.

Number of persons : 4

Preparation time : 20 minutes

Cooking time : 2.5 hours

Ingredients :

• 1 kilo game chicken ( deer , roe deer or wild boar )
• 250 grams of wild boar bacon cubes
• 300 g mixed mushrooms (e.g. chestnut mushrooms, chanterelles)
• 150 g silver onions, peeled
• 2 carrots, sliced
• 2 stalks of celery, finely chopped
• 2 onions, finely chopped
• 3 cloves of garlic, pressed
• 2 tbsp tomato puree
• 500 ml game stock
• 250 ml red wine
• 2 sprigs of thyme
• 4 cloves
• 2 bay leaves
• 3 tbsp flour
• 3 tbsp vegetable butter
• Salt and pepper to taste
  
  

Instructions :

1. Prepare the meat :
   Season the venison with salt and pepper and dust with flour. Heat 2 tablespoons of butter in a large Dutch oven and brown the meat in batches. Remove the meat from the pan and set aside. Brown the bacon cubes in the pan until browned, then remove and set aside.

2. Fry the vegetables and silver onions :
   Add 1 tablespoon of butter to the pan and sauté the onions, carrots, celery, and silverskin onions for 5-6 minutes until softened. Add the garlic and cook for another minute. Add the tomato paste and cook for another 2 minutes.

3. Make the stew :
   Return the meat and bacon to the pan. Pour in the red wine and simmer for 5 minutes to evaporate the alcohol. Add the game stock, thyme, cloves, and bay leaves and bring to a boil. Reduce the heat and simmer for 2-2.5 hours, stirring occasionally, until the meat is tender.

4. Add the mushrooms :
   In a separate pan, sauté the mushrooms in a little vegetable butter until golden brown. Add the mushrooms to the stew during the last half hour of cooking so they release their flavor while retaining their texture.

5. Serve :
   Remove the thyme and bay leaves before serving. Season the stew with additional salt and pepper, if desired. Serve with mashed potatoes, crusty bread, fries, or polenta.