🍽️ Tender Venison Stew with Mushrooms

Name: Tender Venison Stew with Mushrooms
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g mushrooms; 200 g chanterelles; 1 onion; 600 g venison goulash; 1 tbsp clarified butter; 100 ml dry white wine; 300 ml game stock; 2 sprigs rosemary; 1 fresh bay leaf; 100 g crème fraîche (or crème légère)

314 kcal · 30 min · 4 servings

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Ingredients

200 g mushrooms
200 g chanterelles
1 onion
600 g venison goulash
1 tbsp clarified butter
100 ml dry white wine
300 ml game stock
2 sprigs rosemary
1 fresh bay leaf
100 g crème fraîche (or crème légère)

Instructions

1. Clean the mushrooms. Cut them into bite-sized pieces if necessary, or leave them whole.
2. Peel the onion and dice it finely.
3. Cut the venison meat into small cubes.
4. Heat ghee in a pot. Sauté the onion cubes until they become translucent.
5. Add the venison cubes and brown them on all sides.
6. Sauté the mushrooms briefly with the meat.
7. Deglaze the mixture with white wine and meat stock.
8. Add the herbs. Season with salt and pepper.
9. Simmer the stew covered on low heat for about 30 minutes.
10. If necessary, add a little more meat stock to prevent drying out.
11. Remove the pot from the heat.
12. Stir the crème fraîche into the stew.
13. Taste the dish again and adjust seasoning if needed.
14. Serve the stew with potatoes as desired.

Nutrition per serving

kcal: 314
Protein: 35 g · Fett/Fat: 16 g · Carbs: 3 g