Spring stew of roe with turnips and peas

This has been one of the biggest surprises for us while creating this cookbook. The roe is often managed in the spring and because we like to cook in season, the roe features a lot in these recipes. We wanted to make a spring stew and we came up with the following recipe. It was a trial but in the end this may have become my favorite recipe. Very easy to make for large groups and delicious.

Number of persons: 6

Preparation time: 15 minutes

Cooking time: 135 minutes

Ingredients

• 1 kg Reepoulet
• 1 Bottle of wheat beer
• 250 ml Wildfond
• Fresh oregano
• Fresh thyme
• 2 sprigs of rosemary
• 4 Bay leaves
• Olive oil
• 4 cloves of garlic, finely chopped
• 250 grams Small onions, peeled
• 300 grams of Farro
• 500 grams May tubers, cleaned and halved
• 300 grams Peas (also delicious with green asparagus)
• Salt and pepper
• Flower
  
  

Preparation method:

1. Heat a good dash of oil in a saucepan over medium heat. Sprinkle the poulet with salt, pepper and flour. Fry the poulet in batches until brown. Move them to a plate as you go.

2. Add onions and fry briefly, then add the garlic and fry briefly. Deglaze the pan with the beer and the game stock.

3. Add the meat, the rest of the herbs and the turnips. Let this simmer for 120 minutes or until the meat is butter tender.

4. Stir in the farro and cook until almost al dente, 15-20 minutes. If there is not enough liquid in the pan, add some extra vegetable stock. Add the peas (or green asparagus) in the last 10 minutes and let them stand until they are done. Season with salt and pepper.

Enjoy this delicious heart-warming meal!