How do you store venison stew 'Grand Veneur'?

Refrigerator storage: Venison stew can be stored in the refrigerator for up to 3-4 days. Place the leftover portion in an airtight container. Cool and dry: Ensure that the stew is stored in the refrigerator at a temperature of 4°C or lower. This prevents spoilage.

Can you freeze venison stew 'Grand Veneur'?

Portion: If you want to store the stew longer, divide it into individual portions before freezing. This makes it easier to thaw only the amount you need. Airtight packaging: Place the portions in freezer-safe bags or containers. Remove excess air to prevent freezer burn. Label: Label the packaging with the name and date of freezing. Venison stew with Grand Veneur sauce can be stored in the freezer for up to 3 months. Reheat: Take the required amount of stew out of the freezer and let it thaw in the refrigerator. Heat the stew over low heat in a pan or in the microwave. Stir regularly to heat evenly. Ensure that the stew is fully heated before serving.

Venison stew 'Grand Veneur', pumpkin mash, and roasted cranberries

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1h15 + 1 night marinating

Enjoy a festive dish with venison stew in Grand Veneur sauce, pumpkin mash, and roasted cranberries.

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Ingredients

What do you need?

Quantity: 4P

Venison stew:
1 kg venison stew meat, not too lean

Sauce:
3 carrots
3 stalks of celery
1 onion
1 can of tomato paste (70 g)
1 heaping tablespoon of flour
2 tablespoons of red or blue berry jelly
500 ml red wine
7.5 dl game stock
20 g butter
3 cloves of garlic
1 bouquet garni
1 tablespoon of crushed juniper berries
Pepper and salt

Pumpkin mash:
400 g floury potatoes
800 g pumpkin
200 ml warm milk
Butter
Pepper & salt

Roasted cranberries:
600 g roasted cranberry compote

Venison stew:
1 kg venison stew meat, not too lean

Pumpkin mash:
400 g floury potatoes
800 g pumpkin
200 ml warm milk
Butter
Pepper & salt

Roasted cranberries:
600 g roasted cranberry compote

Preparation method

How do you make this?

Let the venison stew marinate overnight in the wine in a large bowl in the refrigerator.

Drain into another bowl and catch the wine; this will be needed for the sauce later. Let the meat drain well and pat dry with paper towels if necessary. Ensure that the meat comes to room temperature.

Set your Cookeo to manual mode and choose the 'intensive browning' function.

Brown the pieces of meat nicely in some butter, in batches. Set aside.

Add a knob of butter and sauté the finely chopped onion, celery, and carrot. Add thyme, bay leaf, grated garlic, and tomato paste. Let it sauté well.

Add the flour and mix well until it is no longer visible. Stir in the game stock and the wine from the marinade. Crush the juniper berries and black pepper together with the salt in a mortar, add them, along with the berry jelly and the browned meat. Season with pepper and salt, select the 'high pressure' function, and set for 40 minutes. Then let it simmer without pressure until the sauce reaches the desired thickness.

Meanwhile, prepare your pumpkin puree. Peel and cut the potatoes and pumpkin into equal pieces. Steam them together until soft, then mash them with a potato masher. Whip in the warm milk, butter, and seasonings. Taste and adjust seasoning if necessary. Keep warm.

Prepare the roasted cranberries.

Serve in deep plates, garnished with sprigs of dill. Place the remaining stew, puree, and cranberries in warm beautiful dishes on the table. Enjoy!

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