Recipes

Venison Stew

Roe deer stew with potatoes, crème fraîche, lingonberry jam and Brussels sprouts.

Ingredients

• 180 g Roe deer, meat
• 3 pcs Medium potato (190g)
• 5 tbsp Light Crème Fraîche 10% (100g)
• 1 tbsp Lingonberry jam (16g)
• 5 pcs Brussels sprouts (60g)
• 1 medium Carrot (80g)
• 0.5 pcs Onion (80g)
• 2 pcs Mushroom, raw (40g)

Method

1. Bring the potatoes to a boil. Sauté the onion and mushrooms in a pan. Add the venison and diced carrot. Pour in a little water and stock and let it simmer for 15 minutes until the carrots are tender. Stir in the crème fraîche and season to taste. Serve with lingonberry jam and Brussels sprouts.