This spring stew with venison was an unexpected discovery and has now become one of our favorite recipes. The tender venison fillet, simmered in a spicy broth with wheat beer, fresh herbs, and turnips, gives this dish a wonderful, full flavor. Perfect for a large gathering and lovely for a spring evening. Add some farro and peas, and you have a complete and nutritious meal. A surprisingly easy and unique dish to enjoy in season!
Number of persons: 6
Preparation time: 15 minutes
Cooking time: 135 minutes
Ingredients
For the meat
3 tbsp olive oil
2 tbsp flour
The sauce
250 g small yellow onions, peeled
4 cloves of garlic, finely chopped
1 bottle (33cl) of wheat beer
Fresh oregano
Fresh thyme
2 sprigs of rosemary
4 bay leaves
500 g turnips, cleaned and halved
300 grams farro
300 grams of peas or green asparagus
Salt and pepper
Preparation method
Searing meat
Heat the oil in a saucepan over medium heat.
Season the chicken with salt, pepper, and flour. Cook in batches until browned all over. Remove the chicken from the pan and set aside.
Making the sauce
Add the onions to the same pan and sauté for 3 minutes.
Add the garlic and fry for 1 minute.
Deglaze the pan with the wheat beer and game stock.
Return the meat to the pan and add the oregano, thyme, rosemary, bay leaves and turnips.
Simmer gently for 2 hours or until the meat is butter-tender.
Stir the farro into the stew and cook until almost al dente, about 15-20 minutes. Add more vegetable stock or water if there isn't enough liquid in the pan.
Add the peas (or green asparagus) in the last 10 minutes and simmer until cooked through.
Season with salt and pepper and serve immediately.
Comments (0)
There are no comments for this article. Be the first one to leave a message!