My mother is the absolute queen when it comes to stew, hers are simply best! She knows how to combine the right spices and herbs, how to cook the meat so that it becomes tender and succulent. Whenever she makes a ragout it’s simply perfect! We also made Spaetzle as nothing beats these little homemade Swabian noodles to soak up an aromatic sauce. Our side dish was sweet and fruity, an apple gratin topped with crème fraîche. My mother found the inspiration for this recipe from one of her favourite food journalists, she just added lemon zest and pink peppercorns on top. It was wonderful, like the whole trip!

Servings: 6

INGREDIENTS

For the venison stew:

1.2kg / 2.5 pounds venison leg or shoulder, boned and cut into chunks
1 leek, the white and light green parts, finely chopped into small cubes
2 carrots, finely chopped into small cubes
1 1/2 celery stalks, finely chopped into small cubes
1 medium onion, finely chopped into small cubes
2 garlic, cut in half big cloves
2 oz – 60g bacon, a small piece
1 Btl red wine
1 1/2 Pints Broth (enough to cover the meat)
2 Tbsp tomato paste
salt and pepper to taste
olive oil as needed

Bouquet Garni (bound with a string):

2 small sage sprigs
2 small rosemary sprigs
2 small thyme sprigs
1 bay leaf

Spices (wrapped in a spice bag if you prefer):

10 black peppercorns
6 juniper berries
6 allspice
3 cloves
1 cinnamon stick
2cm ginger, chopped, 1 piece
3 dried porcini (optional)
lingonberry jam to serve with the stew

STEPS

1) In a large heavy casserole or pot, heat a splash of olive oil and brown the meat in batches, season with salt and pepper once it’s done. Set the meat aside and add a little more olive oil to the casserole, add the vegetables and cook for a few minutes on medium heat until golden. Turn up the heat and add the tomato paste, stir and deglaze with a little red wine, repeating this about 5-6 times. Add the meat, the bacon, the remaining wine and the broth to the casserole until it’s all covered in liquid. Put the bouquet garni and the spice bag into the liquid. Season with salt and pepper, stir and bring to the boil.

2) Cover with a lid and cook on medium-low heat (simmering) for about 1 1/2 – 2 hours or until the meat is tender. Season with salt and pepper to taste and serve with Spaetzle (you can find the recipe here, just leave out the cheese and onions), apple gratin and lingonberry jam.

For the apple gratin:

• • 3 firm and sour apples, peeled, cored, quartered and sliced thinly
  • 1/2 lemon freshly squeezed juice
  • 2 Tsp granulated sugar
  • 10.5 oz – 300g crème fraîche or sour cream
  • 3.5 oz – 100ml heavy cream
  • 1/2 lemon zest
  • 1-2 Tbsp pink peppercorns, lightly crushed in a mortar
  • Butter for the baking dish

3) Set the oven to 175°C / 350°F.

4) Whip the crème fraîche with the heavy cream, add enough cream until the texture is light and creamy.

5) Butter 1 large baking dish or gratin form (or 4-6 small ones).

6) Arrange the apples in circles in the form and sprinkle with lemon juice and sugar. Spread the cream on top and sprinkle with the lemon zest and pink peppercorns.

7) Bake in the oven for 15-20 minutes or until golden on top.