Ainu-Inspired Venison Stew

local_grocery_store Ingredients

• 500g Venison, cut into chunks
• 200g Wild mushrooms, cleaned and sliced
• 2 large Carrots, peeled and chopped
• 3 medium Potatoes, peeled and cubed
• 1 large Onion, chopped
• 3 cloves Garlic, minced
• 1 liter Beef stock, none
• to taste Salt, none
• to taste Pepper, none
• a handful Fresh herbs, chopped, for garnish

restaurant_menu Method

1. 1.Heat a large pot over medium-high heat and brown the venison chunks in batches, setting them aside once browned.
2. 2.In the same pot, add onions and garlic, cooking until translucent.
3. 3.Add the mushrooms, carrots, and potatoes, stirring to combine.
4. 4.Return the venison to the pot and add beef stock. Bring to a boil, then reduce to a simmer.
5. 5.Cover and let simmer for about 2 hours, or until the venison is tender.
6. 6.Season with salt and pepper to taste.
7. 7.Serve hot, garnished with fresh herbs.

lightbulb_outline Tips

• chevron_rightFor a thicker stew, you can add a tablespoon of flour mixed with water to the stew during the last 30 minutes of cooking.
• chevron_rightFeel free to include other vegetables like turnips or parsnips.