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🍽️ Tender Venison in Red Wine Stew with Creamy Mashed Potatoes

709 kcal · 30 min · 4 servings

Ingredients

• venison goulash, frozen 800 g
• onions, yellow 1 pc.
• carrots 2 pcs.
• celery stalks 2 pcs.
• garlic bulb 1 pc.
• salt pinch
• oil 2 tbsp
• tomato paste 2 tbsp
• pepper, black ground pinch
• port wine 100 ml
• beef broth 500 ml
• bay leaves, dried 3 pcs.
• juniper berries 1 tsp
• cloves 5 pcs.
• mushroom mix, frozen 250 g
• potatoes, floury 1 kg
• milk 250 ml
• butter 2 tbsp
• cornstarch 1 tbsp

Instructions

1. 1. Thaw the frozen venison stew best overnight in the refrigerator.
2. 2. Halve the onions, peel them, and chop them roughly.
3. 3. Wash the carrots and celery, cut off the ends, peel them, and chop them roughly as well.
4. 4. Halve the garlic bulb crosswise without peeling it.
5. 5. Wash the meat and pat it dry with a kitchen towel.
6. 6. Season the meat generously with salt.
7. 7. Heat 1 tablespoon of oil in a pot on high heat.
8. 8. Sear the meat in it for approx. 3 to 4 minutes.
9. 9. Remove the meat from the pot and place it on a plate.
10. 10. Leave the pot with the fond uncleaned.
11. 11. Add 1 tablespoon of oil, the onions, the halved garlic bulb, the celery, the carrots, and the tomato paste to the pot.
12. 12. Roast the vegetables on medium heat for approx. 3 minutes all around.
13. 13. Add the seared meat back into the pot.
14. 14. Season everything with salt and pepper.
15. 15. Deglaze everything with port wine.
16. 16. Pour in the broth.
17. 17. Add the bay leaves, juniper berries, and cloves.
18. 18. Bring the mixture to a boil.
19. 19. Simmer the venison bourguignon covered for approx. 1.5 to 2 hours until tender.
20. 20. Stir the dish occasionally.
21. 21. Add more broth if necessary.
22. 22. Add the mushrooms when there are approx. 30 minutes of cooking time left.
23. 23. Peel the potatoes meanwhile.
24. 24. Wash the potatoes.
25. 25. Chop the potatoes roughly.
26. 26. Place the potatoes in a pot and cover them with salted water.
27. 27. Bring the water to a boil.
28. 28. Cook the potatoes covered on medium heat for approx. 20 to 25 minutes until soft.
29. 29. Drain the potatoes using the lid.
30. 30. Let the potatoes steam dry for a short moment.
31. 31. Add milk and butter to the potatoes.
32. 32. Process everything into mashed potatoes using a hand mixer with a whisk attachment or a potato masher.
33. 33. Mix cornstarch with a little cold water in a small bowl if you need to thicken the dish.
34. 34. Stir a portion of the cornstarch-water mixture slowly into the meat sauce.
35. 35. Let the sauce simmer for approx. 2 to 3 minutes.
36. 36. Repeat the process if the desired consistency has not been reached yet.
37. 37. Remove the garlic from the stew.
38. 38. Plate the venison bourguignon with the mashed potatoes on deep plates.
39. 39. Serve the dish.

Nutrition per serving

• kcal: 709
• Protein: 39 g · Fett/Fat: 28 g · Carbs: 72 g