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Venison stew of braised venison shoulder with La Trappe

Venison stew made from slowly braised venison shoulder in La Trappe beer, with spices, cornichons, and gingerbread. Approximate cost per person: €2.90.We understand that the cost price determines the margin. That is why our chefs are happy to assist you and together we assess the main ingredients, such as fish, meat, and game & poultry, which have the greatest impact on purchasing costs. We inspire you with tasty, seasonal dishes, so you can maintain optimal control over your purchasing and retain a healthy margin.

Ingredients

50gGarlic
4gGinger
Apple syrup
Aceto balsamico
2.5kgVenison shoulder
10gPaprika powder
15gRed chili
5gFive spices
33lLa Trappe beer
Sunflower oil
2lWater
400gBrasato sauce

25gpearl onions
5units.centiliterSushi vinegar
3gOlive oil

3gCornichons
5gPickle
Parsley
Fuet
Whipped cream
5gBreakfast cake
Boiled baby potatoes

Preparation

  1. Divide the shoulder into equal parts and brown all over.
  2. Remove from the pan and add spices and ingredients, deglaze with the beer, and add brasato with 2 liters of water.
  3. Braise the meat until tender for about 110 minutes on low heat.
  4. Season to taste with balsamic vinegar and apple syrup if desired.

  1. Clean the pearl onions and add vinegar and olive oil.
  2. Vacuum seal and cook at 90°C for 20 minutes.

  1. Add pickles, cornichons, and gingerbread to the stew.
  2. Finish the dish with parsley, sliced fuet, whipped cream, and serve with boiled baby potatoes.