Fallow Deer Stew

Fallow Deer Stew with Root Vegetables, Apples and Mushrooms 4 Servings


2lb/800gFallow Deer Sholder
1pcsGarlic Clove
1tbspTomato Puree
1/2 BottleRed Wine
3-4cups/6-8dlGame or Chicken Stock
2pcsParsley Root
2pcsRed Tangy Apples
Butter, for frying and for the vegetables
Pickled Mushrooms
4cups/1L Assorted Mushrooms
1cup/2dl Pickling Brine with Bay Leaves and Black Pepper
(1 part white vinegar 12% acidity, 2 parts sugar and 3 parts water)


The Stew
  1. Peel and chop coarsely (1cm) onion, garlic and carrot

  2.  Brown the meat

  3. Add onions, carrot, cacao and tomato puree and fry for a minute

  4. Pour the wine and add water to cover the meat 

  5. Skim while simmering the stew. Let simmer for about 90 minutes.

The Vegetables
  1. Set the oven on 150º C / 300° F

  2. Peel and chop the white root vegetables and add butter in small lumps, olive oil, salt, pepper and half of the thyme

  3. Bake the vegetables soft i oven 

  4. Core and cut the apples into wedges

  5. Fry in butter with some salt, pepper and thyme

Pickled Mushrooms
  1. Clean and cut the mushrooms

  2. Shred ginger and onion

  3. Bring the pickling brine to the boil

  4. Add onion and mushroom, simmer for 1 minute and pour into glass jar. 

  5. When tender remove the meat, reduce the liquid until satisfactory taste

  6. Add some butter, flavour with salt, pepper and add the remaining thyme

  7. Put vegetables, apples and meat into the pot