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Traditional venison stew with cranberry and red wine

Traditional venison stew with cranberry and red wine.

Ingredients

600gvenison goulash
Flour
Oil
Butter
2units.itemswinter carrots
2units.itemsstripped celery stalks
250gMushrooms
Pepper and salt
3units.itemschopped shallots
2units.itemsbay leaves
2units.itemssprigs of thyme
Cranberries
Cranberry juice
Red wine
Game stock

Preparation

  1. Flour the goulash (or poulet) and shake off the excess flour.
  2. Brown the goulash all around in a frying pan with a splash of oil.
  3. Sprinkle with salt and add a few knobs of butter.
  4. Sear for about 4 minutes.
  5. Cut the carrots into half slices, the celery into crescents, and halve the mushrooms.
  6. Put a knob of butter in a tall, ovenproof pan, add the carrots, and let them caramelize gently.
  7. Remove the meat from the frying pan and sauté the celery and mushrooms in the remaining fat.
  8. Add freshly ground pepper and salt.
  9. Add the chopped shallots to the carrots along with the bay leaf and thyme. Sauté together.
  10. Add the mushrooms, celery, and meat and mix well.
  11. Mix a handful of cranberries through the meat and vegetables.
  12. Add a splash of cranberry juice and red wine and let it heat up on the stove.
  13. Top up the pan with game stock until everything is covered.
  14. Place the covered pan in an oven at 170°C and let it cook for about 2 hours.