Venison Stew

Venison Stew

Delicate venison in an elegant form. The meat melts in your mouth!


  • Venison, 750 g (leg)
  • Lemon, 1 piece
  • Water, 50 ml
  • Dry red wine, 50 ml
  • Onion, 1 piece
  • Carrot, 1 piece
  • Parsnip, 1 piece
  • Celery root, 1 piece
  • Dried bay leaves, 2 pieces
  • Whole black peppercorns, 20 pieces
  • Butter, 150 g
  • Butter, 30 g (for roux)
  • Beef broth, 250 ml
  • Red currant jelly, 100 g
  • Flour, 1 heaping tablespoon
  • Salt and pepper


Vegetable Marinade: Squeeze the juice from the lemon, add water, wine, and thinly sliced vegetables and roots. Bring to a boil, then pour over the meat. Marinate for 2 days.

Drain the meat from the marinade, season with salt, and transfer to heated butter. Add the vegetables from the marinade. Sauté covered until the meat is tender and browned. Remove the meat.

To the resulting sauce, add flour and make a roux. Gradually add beef broth, strain through a sieve, bring to a boil, add red currant jelly, and season to taste. Cut the venison into even pieces, place them in the sauce, and bring to a boil. Serve on a platter, adding the red currant sauce.

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