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:

1. Peel and finely chop the onion and garlic. If using fresh chestnuts, score them crosswise, boil in water for about 10 minutes, and peel.
2. Heat the butter in a pot and sauté the onions and garlic until translucent.
3. Add the chestnuts and briefly sauté.
4. Pour in the vegetable broth and simmer for 20-25 minutes until the chestnuts are soft.
5. Purée the soup and stir in the cream. Season with salt, pepper, and nutmeg.
6. 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:

1. Wash the venison, pat dry, and cut into bite-sized pieces. Season with salt and pepper.
2. Heat oil in a large Dutch oven and sear the meat. Remove from the pot and set aside.
3. Peel and finely chop the onions and garlic.
4. Sauté the onions and garlic in the Dutch oven until translucent.
5. Return the meat to the pot and deglaze with red wine, letting the wine reduce slightly.
6. Add game stock, bay leaves, juniper berries, thyme, rosemary, and gingerbread spice, and simmer over low heat for 2 hours.
7. 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:

1. Wash, core, and hollow out the apples without boring through them completely.
2. Knead marzipan with raisins, chopped walnuts, cinnamon, and 1 tbsp honey, then fill the apples with this mixture.
3. Place the apples in a baking dish and bake at 180°C for 30-35 minutes.
4. Meanwhile, prepare vanilla pudding as per package instructions. Let it cool while stirring occasionally.
5. Whip the cream and fold it into the cooled vanilla pudding.
6. To serve, place baked apples on dessert plates, drizzle with vanilla sauce, and honey.