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Venison Stew with Wine and Plum Jam
Venison Stew with Wine and Plum Jam
Gourmet style Lunch Main course
European

Venison Stew with Wine and Plum Jam

August 22, 2024
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Looking to impress your guests with a sophisticated and hearty gourmet-style dish? Our Venison Stew with Wine and Plum Jam is a perfect choice.

This traditional recipe features tender venison cooked in a rich red wine sauce with a touch of plum jam for added depth. Served with fluffy potato dumplings and sautéed broccoli, it’s a meal that’s sure to delight.

Why This Recipe Stands Out

This dish is a showcase of classic flavors and refined cooking techniques. The venison is wrapped around flavorful vegetables, creating a visually appealing and succulent roll.

The sauce, infused with red wine and a hint of sweet plum jam, offers a unique twist on traditional stews.

The addition of potato dumplings and crispy bacon with dried plums makes this a well-rounded, indulgent meal.

Health Benefits and Nutritional Value

Venison is a lean meat high in protein and low in fat, making it a healthier alternative to beef. The red wine in the sauce provides antioxidants, while the vegetables and broccoli add essential vitamins and minerals.

Potato dumplings, made with potatoes and a small amount of flour, offer a comforting, hearty side that complements the rich stew.

Cooking Tips for Success

When preparing the venison, ensure it is pounded thinly to cook evenly and tenderize. Wrapping the meat with vegetables and tying it securely helps infuse flavors and keeps the rolls intact.

For the sauce, simmering the stew slowly allows the flavors to meld and intensify. Be sure to strain and blend the sauce to achieve a smooth, glossy finish.

Venison Stew with Wine and Plum Jam Serving Suggestions

This dish is ideal for special occasions or festive meals. Serve the venison stew with potato dumplings and sautéed broccoli for a complete and satisfying meal.

Garnish with crispy bacon and dried plums for added texture and flavor. Pair with a glass of red wine for a cohesive dining experience.

Venison Stew with Wine and Plum Jam Recipe Conclusion

Our Venison Stew with Wine and Plum Jam is a rich, flavorful dish that combines the best of traditional cooking with a modern twist. Perfect for holiday gatherings or elegant and gourmet dinners, it’s a meal that will impress and satisfy.

Give it a try and enjoy Venison Stew with Wine and Plum Jam – a taste of culinary excellence!

Recipe Preparation Steps
1.

Prepare the Venison:

Cut 8 oz of carrot, celery, and parsley root into thin strips. Dice the remaining vegetables. Pound the venison slices thinly under plastic wrap, season with salt and black pepper.

Wrap each slice around the vegetable strips and tie with string.

2.

Heat vegetable oil in a pan and brown the venison rolls on all sides. Transfer to a plate and use the same pan to sauté the diced vegetables until dark but not burnt.

Add chopped celery stalk and onion, cook until softened.

3.

Make the Sauce:

Add tomato paste and plum jam to the pan, cook briefly, then deglaze with red wine. Add rosemary, bay leaves, whole black peppercorns, allspice, and caraway seeds tied in a cloth bundle.

Return the venison to the pan and add beef broth until the meat is 2/3 submerged. Cover and simmer for about 1 hour, or until the meat is tender.

4.

Remove the meat and spice bundle. Strain the sauce and reduce to the desired thickness. Blend with an immersion blender to smooth.

5.

Prepare the Side Dish:

Boil peeled potatoes in salted water until soft, drain and mash in a bowl. Mix in an egg and salt, then stir in coarse flour to form a smooth dough.

Shape into small dumplings and cook in boiling salted water for 2-3 minutes.

6.

Boil broccoli in salted water. In a pan, melt butter, add the dumplings, broccoli, and season. Sauté until the dumplings are golden. Cook bacon until crispy and toss with chopped dried plums.

7.

Serve:

Arrange the potato dumplings and broccoli on a plate. Add the venison rolls, cut them if desired, and pour over the sauce.

Garnish with crispy bacon and dried plums.

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Venison Stew with Wine and Plum Jam

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