John Myers
Ingredients for 4 servings:
- 500 g diced game meat (venison, wild boar, etc.)
- 500 g mushrooms, mixed forest mushrooms
- 3 large carrots
- 2 large kohlrabi
- 3 stalk(s) leeks
- 100 g celery
- 3 juniper berries
- 2 bay leaves
- 2 glasses of game stock
- salt and pepper
- Paprika powder
- Seasonal herbs, fresh
Instructions
Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours
Stew with roasted vegetables, mushrooms and venison
Boil the venison in water with salt, pepper, bay leaves, and juniper berries. Then cut the meat into walnut-sized pieces. Strain the venison stock into another pot and add the diced meat. Slowly stir in the two jars of venison stock (to emphasize the game flavor). Briefly fry the wild mushrooms and the finely sliced vegetables (2 mm x 40 mm) in a hot pan (or wok) with olive oil. Once the vegetables have cooked for a few minutes (this gives the soup a smoky flavor), add them to the pot with the stock. Stir well! Season the soup to your taste (use little or no salt if possible!). Bring the soup back to a boil briefly and let it steep overnight. Reheat the next day and sprinkle the freshly chopped herbs over the soup at the table. Serve with fresh whole-grain bread. A good pilsner or dry red wine goes well with this dish, as it is a venison dish.
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