Festive Venison Stew: A Perfect Main Course for Your Christmas Menu
A festive venison stew makes an excellent main course for a Christmas menu. The combination of tender venison and a spicy, aromatic sauce will delight your guests and provide an unforgettable taste experience during the holidays.
Our holiday menu consists of chestnut soup as a starter, venison stew as the main course, and a baked apple dessert as the final course. This creates a well-rounded Christmas menu that your guests will remember for a long time.
Starter: Chestnut Soup
This fine chestnut soup with roasted chestnut pieces and a dollop of cream adds a festive note to your Christmas menu and prepares your guests for the main course.
Ingredients:
- 400 g chestnuts (vacuum-packed or fresh)
- 1 onion
- 1 clove of garlic
- 2 tbsp butter
- 800 ml vegetable broth
- 200 ml cream
- Salt and pepper
- Nutmeg
- 50 g roasted chestnut pieces (for garnishing)
- Fresh parsley (for garnishing)
Preparation:
- Peel and finely chop the onion and garlic. If using fresh chestnuts, score them crosswise, boil in water for about 10 minutes, and peel.
- Heat the butter in a pot and sauté the onions and garlic until translucent.
- Add the chestnuts and briefly sauté.
- Pour in the vegetable broth and simmer for 20-25 minutes until the chestnuts are soft.
- Purée the soup and stir in the cream. Season with salt, pepper, and nutmeg.
- Serve the soup in bowls, garnish with roasted chestnut pieces and fresh parsley.
Main Course: Venison Stew
Ingredients:
- 1.5 kg venison (stew meat)
- Salt and pepper
- 3 tbsp oil (rapeseed or sunflower)
- 2 onions
- 3 cloves of garlic
- 250 ml red wine
- 750 ml game stock or broth
- 2 bay leaves
- 5 juniper berries
- 3 sprigs of fresh thyme
- 3 sprigs of fresh rosemary
- 1 tbsp gingerbread spice
- 2 tbsp lingonberry jam
- 200 ml whipping cream
- 2 tbsp cornstarch
Preparation:
- Wash the venison, pat dry, and cut into bite-sized pieces. Season with salt and pepper.
- Heat oil in a large Dutch oven and sear the meat. Remove from the pot and set aside.
- Peel and finely chop the onions and garlic.
- Sauté the onions and garlic in the Dutch oven until translucent.
- Return the meat to the pot and deglaze with red wine, letting the wine reduce slightly.
- Add game stock, bay leaves, juniper berries, thyme, rosemary, and gingerbread spice, and simmer over low heat for 2 hours.
- Stir in the lingonberry jam and cream. Dissolve cornstarch in a little cold water and use to thicken the stew. Taste and adjust seasoning if needed.
Additional Tips and Ideas:
- Prepare the venison stew a day in advance for better flavor blending.
- For a fruity note, add finely chopped dried apricots or plums to the sauce.
- Crumble gingerbread into the sauce for a festive touch.
- Garnish with fresh thyme, rosemary, and lingonberries for a festive look.
Serving Suggestions:
The venison stew pairs beautifully with classic sides like bread or potato dumplings, alongside red cabbage or Brussels sprouts. The dumplings absorb the flavorful sauce, while the vegetables add a fresh contrast. Another great side option is creamy celery purée, adding a refined touch to the dish.
Dessert: Baked Apple with Vanilla Sauce
As the perfect finish to your Christmas menu, a baked apple with vanilla sauce and cinnamon offers warm, festive flavors.
Ingredients:
- 4 apples (e.g., Boskoop)
- 100 g marzipan
- 50 g raisins
- 50 g chopped walnuts
- 1 tsp cinnamon
- 2 tbsp honey
- 250 ml milk
- 1 pack vanilla pudding mix
- 400 ml cream
Preparation:
- Wash, core, and hollow out the apples without boring through them completely.
- Knead marzipan with raisins, chopped walnuts, cinnamon, and 1 tbsp honey, then fill the apples with this mixture.
- Place the apples in a baking dish and bake at 180°C for 30-35 minutes.
- Meanwhile, prepare vanilla pudding as per package instructions. Let it cool while stirring occasionally.
- Whip the cream and fold it into the cooled vanilla pudding.
- To serve, place baked apples on dessert plates, drizzle with vanilla sauce, and honey.
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