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Foodxperience

Venison stew with pumpkin

Venison stew with bock beer and apple syrup served in a pumpkin with mashed potatoes and roasted onion crumble. The approximate cost price per person is €4.22.

During the holidays, it's time to go all out with the most beautiful nostalgic and classic Christmas menus. Even during this period, it's possible to serve distinctive dishes and keep control of your inventory. Our FoodXperience team got to work with products that, in our opinion, typify Christmas. Cost-effective, beautiful in presentation, and delicious in taste!

Ingredients

2units.itemsWinter carrot
1.5kgvenison goulash
2units.itemsBottles of rich autumn bock
80gApple syrup
80gFlour
150gSun-dried tomato
300gYellow onions
700mlGame stock
1units.itemsJar of silver onions

1units.itemsButternut squash

500gClassic mashed potatoes sous-vide
15gRoasted onion crumble
10gChive sleeve

Preparation

  1. Heat butter in a pan and brown the meat on all sides. Add the sliced onions and carrot and briefly sauté.
  2. Briefly cook the flour and deglaze with the beer.
  3. Cover with the game stock.
  4. Add the sun-dried tomatoes cut into strips.
  5. Bring to a boil and let simmer gently for at least 3 hours.
  6. Mix in the apple syrup.
  7. Towards the end of the cooking time, add the drained pearl onions.
  8. Season to taste with salt and pepper.

  1. Cut off the top of the pumpkin and scoop out the inside with a spoon.
  2. Brush the inside of the pumpkin with oil and sprinkle with pepper and salt.
  3. Cook the pumpkin in the oven at 180°C until soft (about an hour, depending on the size).
  4. Let the pumpkin cool.

  1. Heat the mashed potatoes and fill a piping bag with the mash.
  2. Spoon the pumpkin full with the venison stew.
  3. Heat the pumpkin in the oven for half an hour at 180°C.
  4. Pipe the mashed potatoes in dollops onto the pumpkin and garnish with the crumble and chives.