Game stew with Brussels sprouts and venison (Johann Lafer)

Name: Game stew with Brussels sprouts and venison (Johann Lafer)
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 1-1.2 kg Leg of venison with bone; 1 Onion; 5 Juniper berries; 5 black peppercorns; 1 Branch rosemary; 2 Garlic cloves; 3 Allspice seeds; 3 Cardamom Capsules; 7-10 Tbsp Salt; 1 collar Soup Greens; 250 g small waxy potatoes; 400 g Brussels sprouts; 7-10 Tbsp Pepper; 7-10 Tbsp Chilli from the mill; 2 red onions; 50 g Butter

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

1-1.2 kg Leg of venison with bone
1 Onion
5 Juniper berries
5 black peppercorns
1 Branch rosemary
2 Garlic cloves
3 Allspice seeds
3 Cardamom Capsules
7-10 Tbsp Salt
1 collar Soup Greens
250 g small waxy potatoes
400 g Brussels sprouts
7-10 Tbsp Pepper
7-10 Tbsp Chilli from the mill
2 red onions
50 g Butter

Directions

1
Blanch leg of venison for 3 minutes in boiling water, lift out and rinse in ice water. Halve onion with skin and fry in a pan without fat. Put leg of venison in a large pot and cover with water.
2
Bring to the boil once and skim off the forming foam with a skimmer. Mash juniper berries and peppercorns, add to the meat with the remaining herbs and spices, roasted onion and 1 tsp salt.
3
Leave to simmer for about 1 hour at low heat. Roughly dice the soup vegetables. Add to the stock and let it simmer for another 1-1.5 hours. Lift out the venison leg, cover with a damp cloth and place in the oven at 80 °C.
4
Pour broth through a sieve lined with a gauze cloth into a pot and let it boil down for about 20 minutes. Peel and roughly dice the potatoes. Clean the brussels sprouts and remove the leaves one by one. Cook the potatoes in the broth for about 20 minutes.
5
After about 10 minutes, add the sprouts and cook. Season stew with salt, pepper and chilli. Cut onions into fine rings and fry in hot butter until golden brown. Season with salt and drain on kitchen paper.
6
Remove meat from the bone and cut into slices. Serve game broth in deep plates, add meat and sprinkle with the roasted onions.