Venison stew

With 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.

Kitchen Swedish

Category Cauldron

Servings 100

Nutrition and climate performance

Portion size: 75g

Ingredients

Finished quantity of game meat

8,2 kg Wild boar meat

Ingredients, venison caviar

3400 gram Dry Simsubas
700 gram Potato flour (omit if you are frying on venison loin)
60 grams Onion powder
40 grams Garlic powder
210 grams Game spice Santa Maria
40 gram Sugar
3700 gram water
170 grams Japanese soya
370 grams Rapeseed oil

Finished quantity of venison stew

24,0 kg Venison stew

Ingredients, venison stew

7500 grams Finished venison loin
2400 gram Yellow onion sliced
450 gram Rapeseed oil
3300 gram Chanterelles (optional)
330 grams Game seasoning Santa Maria
2000 gram Cooking wine white
330 grams Japanese soya
5300 gram Cooking cream or oat cream
3300 grams 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

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