Game stew with Brussels sprouts and venison (Johann Lafer)

Name: Game stew with Brussels sprouts and venison (Johann Lafer)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 Rosemary stalk; 2 Garlic cloves; 5 Juniper berries; 3 TABLESPOONS Olive oil; 1-1.5 kg ready-to-cook leg of venison with bone; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 black peppercorns; 3 Allspice seeds; 3 Cardamom Capsules; 1 l Game broth; 250 g small waxy potatoes; 3-4 Stem(s) Thyme; 2 red onions; 400 g Brussels sprouts; 7-10 Tbsp Chili Flakes; 50 g Butter; 7-10 Tbsp Aluminium foil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 Rosemary stalk
2 Garlic cloves
5 Juniper berries
3 TABLESPOONS Olive oil
1-1.5 kg ready-to-cook leg of venison with bone
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 black peppercorns
3 Allspice seeds
3 Cardamom Capsules
1 l Game broth
250 g small waxy potatoes
3-4 Stem(s) Thyme
2 red onions
400 g Brussels sprouts
7-10 Tbsp Chili Flakes
50 g Butter
7-10 Tbsp Aluminium foil

Directions

1
Wash the rosemary, shake dry and pluck the needles from a twig. Peel the garlic. Coarsely chop rosemary needles, garlic and juniper berries. Add olive oil. Wash the leg and pluck dry.
2
Heat 1 tablespoon of oil in a frying pan. Brown the leg of venison all around. Remove, rub with the marinade and season with salt and pepper. Put the leg of venison on a baking tray. Cook in a preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: not suitable) for approx. 1 1/2 hours.
3
Remove the leg, cover with aluminium foil and let it rest for about 10 minutes. Chop the peppercorns, pimento and cardamom finely. Bring the stock and chopped spices to the boil and let them stand for about 30 minutes. Peel, wash and chop the potatoes and boil them in boiling salted water for 10-15 minutes until soft.
4
Wash the thyme, shake dry and chop the leaves coarsely. Peel the onions and cut them into thin rings. Wash and clean the Brussels sprouts and remove the leaves one by one as far as possible. Pass the broth through a fine sieve.
5
Take off approx. 250 ml and bring to the boil. Cook Brussels sprouts in the broth for about 6 minutes. Add leaves after 2-3 minutes. Drain potatoes. Bring the remaining stock, Brussels sprouts (with broth) and potatoes to the boil and season to taste with salt, pepper, thyme and chilli.
6
Melt the butter in a pan. Fry the onions until golden brown. Cut the meat into slices from the bone. Arrange meat and onions in deep plates. Add soup and serve.