Deer Stew with Celera Mash
Updated: Nov 7
Cold autumn days call for warm stews. Upgrade your classic beef stew by using a piece of game such as venison!
Ingredients for Deer Stew with Celera Mash:
1¼ lb - 600 g venison stew
1 tbsp flour
9 oz - 250 g brown mushrooms
7 fl oz - 200 ml of red wine
28 fl oz - 800 ml game stock
3 tbsp berry jam
3½ fl oz - 100 ml of milk
7 fl oz - 200ml cream
7 oz - 200 g forest mushrooms
1 tbsp finely chopped parsley
pepper and salt
How to make Deer Stew with Celera mash:
Heat some body oil in a large pot with a thick bottom.
Sear the venison stew in it until it is nicely golden brown on the outside.
Sprinkle the meat with a spoonful of flour and stir well.
Finely chop the onion, dice the parsnips and slice the mushrooms and add all the vegetables to the meat.
Moisten with the red wine and the game stock and let it simmer for at least one and a half hours on a low heat. Stir frequently.
Meanwhile, peel and dice the celeriac.
Boil the cubes in water with a good splash of milk in it.
Drain the celeriac and put the cubes in the blender.
Add the cream, salt, pepper and nutmeg and mix until smooth.
Fry the wild mushrooms in olive oil and season with salt and pepper.
Just before serving, mix the berry jam into the stew.
Serve the game stew with the celeriac puree and the fried mushrooms and finish with finely chopped parsley.