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Venison Stew in Red Wine and Chocolate Sauce
Main Dishes
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QimiQ
Benefits
Acid, heat and alcohol stable
Creamy consistency
Problem-free reheating possible
15
easy
Ingredients for 10 portions
300 g
QimiQ Cream Base
80 ml
Vegetable oil
1.8 kg
Venison,
coarse
Salt
Black pepper
250 g
Onion(s),
finely diced
15 g
Garlic,
chopped
200 g
Celeriac,
diced
160 g
Apple(s),
diced
90 g
Tomato paste
400 ml
Red wine
2.5 ml
Game stock
140 g
Cranberry jam
Juniper berries
Bay leaf
Pimento spice
4 g
Orange zest
2
Stick of cinnamon
140 g
Dark chocolate (40-60 % cocoa),
chopped
Method
1.
Season the meat with salt and pepper, fry the in hot oil and remove from the pan.
2.
Fry the onion, garlic, celeriac and apples in the meat juice. Add the tomato puree and fry for a few minutes.
3.
Douse with the red wine. Add the stock, meat, jam and seasoning and continue to cook until tender.
4.
Remove the meat. Strain the sauce and bring to the boil. Add the meat.
5.
Refine with the QimiQ Cream Base (previously QimiQ Sauce Base). Stir in the chocolate and stir until melted. Season to taste.