Ingredients Jump to Instructions ↓

  1. 2 tbsp (peanut) oil

  2. 2 2/3 cups onions, roughly chopped (400 g)

  3. 3 cloves garlic, roughly chopped

  4. 1 cup all-purpose flour (100 g)

  5. 2 tbsp tomato paste (tomato puree)

  6. 1 tbsp ground cinnamon

  7. 1 1/4 cups red wine (300 ml)

  8. 1/4 cup white wine vinegar (100 ml)

  9. 1/3 cup granulated sugar (75 g)

  10. 6 juniper berries

  11. 5 cloves

  12. 3 bay leaves

  13. 2 3/4 cups (1 1/3 lb) cubed deer or hare meat (preferably from the leg), (600 g)

  14. Salt and pepper, to taste

  15. 1 cup kruidnoten (100 g)

Instructions Jump to Ingredients ↑

  1. Heat some (peanut) oil in a Dutch oven and add the onions and garlic. Place the lid on the pot and gently stew until the onions are soft. Remove the onions and garlic from the pot and set aside.

  2. Add the flour, tomato paste and cinnamon to the Dutch oven and cook for a few minutes. Now deglaze with the red wine and white wine vinegar. Add the onions and stir until you have a thick porridge-like mixture. Add the sugar, juniper berries, cloves and bay leaves.

  3. Season the meat with salt and pepper. In a separate frying pan, brown the meat over a high heat and then add to the onion stew. Allow to cook for at least 3 1/2 hours over a low heat (adding a little water if the stew gets too dry and starts to stick). Add the kruidnoten. The cookies will dissolve and bind the sauce.

  4. Serve the venison stew with potato purée or celeriac and potato mash , stir-fried purslane and baked apples .

  5. Tips :

  6. If you can't find deer, hare will do just as well, when in season.

  7.'s BBQ and Grilling Guide also has a delicious recipe for Grilled Cinnamon Apples that would complement this dish. Or, if you want to keep things really straight-forward, simply bake lightly oiled slices of apple in a griddle pan until they're just cooked, but with a bite. Sprinkle with cinnamon and serve with the stew.


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