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Luxembourgish Game Stew
A rich and hearty game stew, often made with venison or wild boar, slow-cooked with red wine, root vegetables, and dried apples for a depth of flavor. This dish is perfect for colder months and showcases Luxembourg's connection to the land.
🧂 食材
- 1 kg Game meat(such as venison or wild boar, cut into 4cm chunks)
- 150 g Smoked streaky bacon(cubed)
- 2 large Onions(chopped)
- 2 cloves Garlic(minced)
- 2 tbsp Flour
- 200 ml Red wine(full-bodied)
- 400 ml Beef or game stock
- 80 g Dried apple rings(chopped)
- 2 medium Carrots(cut into 1cm chunks)
- 2 sprigs Thyme
- 1 Bay leaf
- 3 Cloves
- to taste Salt
- to taste Black pepper
- 2 tbsp Butter or oil(for sautéing)
👨🍳 步驟
- 1
Coat the game meat with flour, salt, and pepper.
- 2
Heat butter or oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the cubed bacon and cook until browned and crispy. Remove bacon and set aside, leaving the rendered fat in the pot.
- 3
Add the chopped onions to the pot and sauté until softened and golden, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
Add the floured game meat to the pot in batches and brown on all sides. Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let the wine simmer for a minute.
- 5
Return the browned meat and bacon to the pot. Add the beef or game stock, chopped dried apples, thyme sprigs, bay leaf, and cloves. Bring to a simmer, then cover the pot tightly.
- 6
Transfer the pot to a preheated oven at 160°C (320°F). Simmer for 2 to 2.5 hours, or until the game meat is very tender. Stir occasionally, adding more stock if the stew becomes too dry.
- 7
Add the chopped carrots to the stew and continue to cook for another 30 minutes, or until the carrots are tender.
- 8
Season the stew with salt and pepper to taste. Remove the thyme sprigs and bay leaf before serving. Serve hot, traditionally with mashed potatoes or crusty bread.
💡 專業提示
- ✓Using a mix of game meats can add complexity to the flavor.
- ✓If game meat is lean, you can add a bit more bacon or a knob of butter for richness.
- ✓For a thicker stew, you can make a slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water and stir it into the simmering stew during the last 15 minutes of cooking.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Add other root vegetables like parsnips or celeriac along with the carrots.
- A tablespoon of redcurrant jelly or apple purée can be added for a touch of sweetness and gloss.