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Venison & Bacon Stew

Ingredients

Serves 4 to 6

1kg venison shoulder, cut in cubes of 2 to 3cm
250g streaky bacon, cut in cubes of 2 to 3cm
2 pcs carrots, chopped
2 pcs long celery sticks, chopped
2 pcs medium brown onions, peeled and chopped
10 pcs garlic cloves, peeled
500ml Freshstock veal stock, defrosted
30ml sherry vinegar
750ml red wine like Shiraz or Cabernet Sauvignon
1 bouquet garnic ( thyme, rosemary, bay leaf and parsley stalk)
10 pcs juniper berries
2 pcs cloves
50ml cooking oil
1 spoonful crushed black peppercorns
Some plain flour to coat the meat cubes
Sea salt and freshly cracked black pepper

Cooking Method

  1. Heat some cooking oil in a cast iron pot or a frying pan. 
     
  2. Season the venison cibes well with salt and pepper and coat with a thin layer of flour. 
     
  3. Fry the venison all around for 4 to 5 minutes, keeping on a medium/ high heat.
     
  4. Add bacon cubes, chopped celery, carrots and onions then stir.
     
  5. Add garlic, juniper berries, garlic cloves, black peppercorns, stir well then add bouquet garni.
     
  6. Deglaze with vinegar and reduce unitl it is almost dry.
     
  7. Add red wine, bring to a boil, cover with a chimney and simmer for about 30 minutes.
     
  8. Add the defrosted veal stock and bring to boil again. Make sure that all the meats are covered by the gravy (otherwise, add some water or more veal stock) and cover again with a chimney.
     
  9. Place in a pre-heated oven at 150 to 160°C and let it braise for 1 to 1 1/2 hours until the meat is tender. 
     
  10. Remove the bouquet garni and leave the stew to cool. Cover, chill and re-heat on low fire the next day. It will taste even better 3 to 4 days later.


Recipe by Chef Patrick Heuberger

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