Deer stew
A stew as it should be: slow-cooked venison, herby spices, and hearty winter vegetables. This venison stew is rich, warming, and perfect for a festive winter evening. By simmering the meat slowly at a low temperature, the flavors develop deep and soft. Serve with a glass of Cognato Cabernet Sauvignon , a full-bodied and spicy alcohol-free red wine that effortlessly complements the powerful character of this dish.
For 2 persons
Ingredients
- 300 g venison stew meat, diced
- 1 small carrot, sliced
- 1 shallot, chopped
- 1 clove garlic, finely chopped
- 1 bay leaf
- 2 sprigs of thyme
- 1 tbsp tomato puree
- 150 ml non-alcoholic red wine
- 100 ml game or beef stock
- 1 tbsp oil or butter
- Salt and pepper
Preparation method
- Season the meat with salt and pepper. Heat oil or butter in a Dutch oven and brown the meat on all sides.
- Add the shallot, garlic, and carrot and cook briefly. Stir in the tomato paste.
- Deglaze with the alcohol-free red wine and add the stock, thyme and bay leaf.
- Bring to a boil, reduce the heat, and simmer gently for 1.5–2 hours with the lid on the pan, stirring occasionally.
- Remove the herbs and season with salt and pepper to taste.
