Venison stew with pumpkin and cranberry
Venison stew with chestnut mushrooms, butternut squash and cranberries.
Venison stew with pumpkin and cranberries. Autumn is the season to put this delicious venison stew on the menu. This version with chestnut mushrooms, butternut squash, and cranberries is seasoned with World Spice Blend - Ras el Hanout.
Preparation
Clean the vegetables and cut them into brunoise.
Mix the Ras el Hanout spices with the venison chicken.
Fry the chicken and add the vegetables.
Deglaze the mixture with the stock and hunting sauce.
Grate the orange and add it, also use the juice.
Add the raisins and cranberries.
Let this stew for 3 hours.
Set up the plate.
Ingredients
- 1,5 kg hertenpoulet
- 1 flespompoen
- 250 g kastanje champignons
- 2 rode uien
- 1 teen knoflook
- 150 g cranberry's
- 5 dl wildsaus
- 5 dl wildbouillon
- 1 sinaasappel
- Verstegen Spice Blend - Ras el Hanout kruiden fijn zonder zout pure (artnr 1165966)
