Rich Venison Stew with Slices of Butternut Squash, served with Garlic Zucchini
Vension Stew
Ingredients:
- 10 pearl onions, peeled and halved
- 2 carrots, diced
- 2 stalks of celery, diced
- 400g mushrooms, halved
- 1.5kg venison, diced
- 1 tbsp. juniper berries, crushed
- 2 tbsp. rosemary leaves, finely chopped
- 20g OSCAR BLACK GARLIC PASTE
- 20g OSCAR PREMIUM FERMENTED PEPPER PASTE
- 80g OSCAR PREMIUM RED WINE AND PORT REDUCTION
- 50ml OSCAR BEEF CONCENTRATE
- 1.2 litre of water
- 250g whole mushrooms
- 2 tbsp. Tomato puree
Preparation:
Heat a little oil in a heavy-bottomed pan and sauté the onions, carrots, celery and chopped mushrooms until they are soft and caramelised. Remove from the pan and set aside.
Add a little more oil and sear the venison on all sides. Then add juniper berries, rosemary, OSCAR PREMIUM FERMENTED GARLIC PASTE and OSCAR PREMIUM FERMENTED PEPPER PASTE. Boil for a few minutes and add OSCAR PREMIUM RED WINE AND PORT REDUCTION, OSCAR BEEF BASE CONCENTRATE and water.
Add the prepared vegetables, whole mushrooms and tomato puree to the pan, cover and simmer for 1½ hours or until the meat is very tender. Smooth the dish with modified starch.
Butternut Squash
- Butternut Squash, peeled and cut into small wedges, alternatively use with slices of sweet potato or regular potato.
- 2 tbsp. maple syrup
- 40g OSCAR PREMIUM RED WINE AND PORT REDUCTION
Preparation:
Peel the butternut squash, cut into small pieces and toss with the maple syrup and OSCAR PREMIUM RED WINE and PORT REDUCTION.
Drizzle with a little oil and bake them on a baking tray lined with baking paper until just tender. Turn them once.
Serving Suggestion:
Garnish with rosemary or thyme and serve it together with squash.
Tip:
Use the venison stew as a filling in a pie with a crispy dough. Replace the venison with beef or lamb. Replace butternut squash with with slices of sweet potato or regular potato.
