Venison Stew with Vegetables and Cherries
Venison stew with vegetables and cherries is a recipe with fresh ingredients from the venison category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g venison meat (e.g., shoulder or leg)
- 1 onion
- 150 g celery root
- 150 g Carrots
- 3 Tbsp plant oil
- Salt
- Pepper
- 1 tbsp rosemary needles
- 1 tsp wild spice blend
- 100 ml dry red wine
- 150 ml game stock
- 300 g sour cherries
- 1 tsp Cornstarch
- 1 tbsp balsamic vinegar
- 1 tsp sugar
Instructions
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1.
Preparation
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2.
Rinse the meat, pat dry and cut into smaller cubes. Peel and finely chop the onion. Peel, clean, and finely dice the celery root and carrots.
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3.
Heat oil in a Dutch oven and brown the meat in batches all around. Remove it again. In the remaining fat sauté the onion, carrots, and celery root. Return the meat, season with salt, pepper, rosemary, and wild spice blend. Add red wine and stock, then seal the pot. Cook on medium-low for about 10 minutes (depending on meat quality and size of pieces, maybe longer). Then let it simmer slowly.
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4.
Meanwhile wash and pit the cherries.
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5.
Open the pot and stir in the cherries. Simmer for another ~5 minutes. Add more stock if needed. Mix the starch with vinegar and add to the sauce. Let it thicken creamy for a few minutes, then season with salt, pepper, and sugar.
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6.
Serve with, e.g., Pizokel.
