Venison Stew with Dried Sherry and Chanterelles
recipe

A warming venison stew that's easy to prepare, offering a delicious flavor experience. Dried sherry and chanterelles give the dish a wonderful aroma, perfect for winter evenings.
Preparation Time: 2 hours
Serving Size: 4-6
Ingredients:
- 800 g venison roast
- 2 tbsp oil
- 2 onions
- 3 garlic cloves
- 3 potatoes
- 2 carrots
- 100 ml dry sherry
- 500 ml beef broth
- 100 ml dried chanterelles
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme
Instructions:
1. Heat the oil in a large pot. Sear the venison roast on all sides.
2. Add chopped onions and garlic, sauté until soft.
3. Peel and cube the potatoes and carrots, then add them to the pot.
4. Pour in the sherry and let it simmer for a moment to evaporate the alcohol.
5. Add the beef broth, dried chanterelles, bay leaves, salt, black pepper, and thyme.
6. Allow the stew to simmer on low heat for about 1.5 hours, until the meat is tender.
7. Serve the stew warm, ideally with fresh bread.
Nutritional Information (per serving):
- Energy: 450 kcal
- Protein: 55 g
- Carbohydrates: 30 g
- Fat: 15 g
- Fiber: 4 g

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