Deer Stew with Vegetables

Our tip: When using fennel, always use the tender fennel greens as well, they add a wonderful aroma to the dishes!

2 tbsp. sesame oil 2 tbsp. butter 2 tsp. bouillon cube

Cut the leek in half lengthwise, clean, rinse and slice. Quarter the fennel bulbs lengthwise, rinse, clean and slice about 1/2 cm wide.

Rinse, clean and slice the peppers into strips as well.

Heat the oil and butter in a saucepan and fry the millet for 3 minutes at low temperature. Add the vegetables and stir-fry for 5 minutes. Stir through the water with the grained clear soup and add. Cover and cook over medium heat for about 20 minutes.

Rinse the rosemary, wipe dry, pluck the needles and chop.

Pull the stew from the heart and fold in the rosemary and Parmesan. Season with cayenne pepper and salt.

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