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Stew & Red Endive Salad

Delicious in the Game Season! This characterful stew is made with venison, cognac mustard, balsamic vinegar and mushrooms. It’s best accompanied by a bittersweet salad of chicory, pear, grapes and nut cheese.      

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  • 4 persons
  • 20 min + 2 hour
  • Main dish
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Recipes from Oil & Vinegar

Nice to know

Braising is a way of cooking game, meat, poultry, fish and vegetables with herbs. Making a stew is actually very simple, you only need time and patience. The ingredients need to simmer for several hours on a low heat and in a large amount of sauce. This really draws the flavors out of the various ingredients and creates a lovely overall taste.

A stew often begins with the meat, fish and vegetables being seared over a high heat to give them a stronger flavor. Then it’s cooled down with some water, bouillon/stock, vinegar, tomato puree, lemon juice, wine, port or beer. The acids in the vinegar, wine, lemon juice and tomato puree make the meat and fish more tender. Nearly all vegetables are suitable for stewing. And fruit such as cooking pears and apples are also delicious in a stew. The whole dish is then left to simmer for 2-4 hours on a very low heat.

The joy of stewing… 

  • Groceries

    Stoofschotel:

    • Olive Oil for Baking • 1 red onion, coarsely chopped • 8 shallots • 2 cloves of garlic, crushed • 700 g venison (alternative: beef) • 4 tbsp Moutarde Royale with Cognac (mustard with cognac) • 150 ml Wildflower Honey Balsamic Reduction (balsamic vinegar with wildflower honey) • 2 bay leaves • 500 g mushrooms • flour (optional)

    Endive Salad:

    • 2 large stalks of red endive (or white) • 1 pear • lemon juice • red grapes • rambol cheese • 1 tbsp Maple Syrup • 1 tbsp Puglia Olive Oil • 1 tbsp Rosé Vinegar (Gardeny Vinagres Blancos y Tintos Giftset)

  • Getting started

    Heat the oil in a casserole dish and fry the onion, shallots and garlic until lightly browned. Add the meat and cook for about 5 minutes until brown on all sides. Mix the Moutarde Royale with Cognac, Wildflower Honey Balsamic Reduction and the bay leaves through the meat and cover. Let the stew simmer for at least 2 hrs, longer is also possible. After 1 hour add the mushrooms. If the sauce is too thin, add a few tablespoons of flour to thicken the sauce to the desired consistency and let this simmer for at least 30 minutes to prevent the sauce tasting of flour.

    Endive Salad

    Remove the hearts from the endives and cut the stalks lengthwise into eighths. Bake the endive for a short period on a high heat. Cut the pear into segments and sprinkle with lemon juice to prevent any discoloration. Loosely mix the pear and grapes together in a bowl and crumble the cheese over it. Mix the ingredients for the dressing and drizzle it over the Salad.


    Tip

    Serve the dish with bread or new potatoes baked in olive oil and Wholegrain Mustard (Mediterranean Herbs Giftset)

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