Venison stew
Print outWith a taste of the wild. Can a vegetarian venison recipe really stand up to the original? Try this fantastic recipe and see what you think. It combines the gold of the forest with game spices and classic Swedish flavors. Serve with mashed or mashed potatoes. Top with some lingonberries and chopped parsley when serving.
Portions
Nutrition and climate performance
Portion size: 75g
Ingredients
Finished quantity of game meat
- 8,2 kg Wild boar meat
Ingredients, venison caviar
- 3,4 kg Dry Simsubas
- 0,7 kg Potato flour (omit if frying on venison shoulder)
- 60 grams Onion powder
- 40 grams Garlic powder
- 210 grams Game spice Santa Maria
- 40 gram Sugar
- 3,7 kg water
- 170 grams Japanese soya
- 370 grams Rapeseed oil
Finished quantity of venison stew
- 24,0 kg Venison stew
Ingredients, venison stew
- 7,5 kg Finished game meat
- 2,4 kg Yellow onion sliced
- 450 grams Rapeseed oil
- 3,3 kg Chanterelles (optional)
- 330 grams Game seasoning Santa Maria
- 2,0 kg Cooking wine white
- 330 grams Japanese soya
- 5,3 kg Oat cream
- 3,3 kg water
- 220 grams Vegetable broth
- 500 grams Currant jelly
- 800 grams Mess butter
- 40 gram Salt
- 600 gram Dijon mustard
- 330 grams Maize preparation
Instructions
Mixing:
- Mixing can be done in a Varimixer/Björn, in a cooking pot or by hand. When mixing in a cooking pot, do not forget to remove the side wing. We recommend a maximum of 20 kg of dry Simsubas per batch when mixing in a cooking pot. NOTE! When mixing with inferior stirring (saucepan or pre-mixing) make sure that the water, oil and all "wet ingredients" are mixed together a little before starting the stirring for best results.
Instruction, venison shreds
- Mix the dry spices and dry simsuba base.
- Then mix in all the other ingredients
- Start mixing at low speed and when all the liquid has entered the powder increase the speed.
- Ready after about 20 seconds in the Varmixer/Björn (when the dough has come together into a homogeneous mass) and about 2 minutes in the cooking pot.
- Cover with ink about 5 kg per sheet and temper to 86 degrees at 120 degrees, 20% moisture in the Combi oven.
- Leave to cool overnight
- The game shoulder is then preferably shredded into a 2-4 mm slice and fried on a frying table in plenty of oil or on an Ipinium plate at about 250 degrees for 4-5 minutes.
Tips:
- Roast the venison shreds: The stew is best if you have the opportunity to roast the venison shreds a little. Omit the potato flour in the recipe for venison strips.
Instruction, venison stew
- Fry the chanterelles in the oil, add the onion and fry for 3 minutes.
- Add the game seasoning and sauté for 2 minutes.
- Add the wine and simmer for 5 minutes
- Add the water, cream, soy and vegetable stock. Simmer for 10 minutes
- Add the jelly, butter, Dijon mustard and salt. Bring to a gentle simmer
- Stir the venison into the sauce and simmer for 3 minutes. Add the cornflour and season to taste
One answer
Here comes the autumn must, so good!