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Mario Holtzem
Venison Navarin with Winter Vegetables
Ingredients
- 1 kg boneless venison shoulder or stewing venison
- 150 g carrots
- 200 g sweet white onions
- 2 bay leaves
- 2 sprigs of thyme
- 5 crushed juniper berries
- 1 star anise
- ½ orange or 1 tangerine
- 2 garlic cloves
- 2 tbsp grainy mustard
- 250 ml dark beer
- 1 tbsp concentrated game stock
For the garnish:
- Brussels sprouts
- Pearl onions
- Yellow beetroot
- Yellow turnip
- Mushrooms
- Jerusalem artichoke
- Balsamic or sherry vinegar
Further needed
Slow Cooker SC2090 of SC2290
Preparation
- Cut the meat into 3x3 cm cubes and sear them in a hot pan until browned.
- Dice the onions and carrots, then sauté them briefly with the meat.
- Stir in a tablespoon of flour, season generously with salt and pepper, and add the crushed garlic.
- Transfer everything to the slow cooker, then deglaze the pan with the beer and game stock, adding this to the cooker.
- Add the remaining spices, mustard, and orange. Set the slow cooker to 'High' and cook for 3.5 hours.
- For the garnish: Blanch the Brussels sprouts and sauté the pearl onions in butter. Deglaze with balsamic or sherry vinegar, season, and add to the slow cooker.
- Sauté the mushrooms in butter. Cut the yellow beetroot, turnip, and Jerusalem artichoke into chunks, blanch them, and add to the slow cooker. Cook for another 30 minutes.
Products
SA van Ratingen NV
Stadsheide 11 - 3500 Hasselt - België
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