portions
2
preparation time
45 Minutes
cooking/baking time
120 Minutes
With this stew, even the biggest of soup nerds are sure to make an exception, as the main ingredient is fresh roast venison. The hearty braised meat with its typical gamey flavor gives the stew its very own character. In this recipe, we show you how you can easily prepare a gourmet venison stew in a Dutch oven.
Ingredients
-
300 g roast venison
-
2 potatoes
-
50 g celery
-
1 carrot
-
1 onion
-
100 g mushrooms
-
500 ml vegetable stock
-
salt and pepper
preparation
Cut the venison into large pieces and then sear in the Dutch oven and set aside.
Bring the carrots, celery and potatoes to the boil with the vegetable stock, then add the chopped peppers and mushrooms and season with pepper and salt.
Put the venison back into the Dutch oven and cook everything together with the lid on for about 2 hours.
For cooking over an open fire, we recommend placing 6 briquettes on the lid of the Dutch oven.
Serve with a slice of fresh bread.
Recipe note
Cooking temperature/char distribution: over an open fire and 10 briquettes on the lid
