Winter Barbecue – Deer Stew From Dutch Oven

For the venison stew from the Dutch oven, finely chop the onions and dice the bacon.

Remove the skin and tendons from the meat and cut into 4 x 4 cm cubes.

Heat clarified butter in a very hot Dutch oven and brown the meat cubes, bacon cubes and onions.

Add tomato paste and stir well. Dust with flour. Deglaze with red wine and reduce slightly. Add mustard, orange zest and thyme, salt, pepper and pour in soup.

Cover and cook for about 1 hour, adding the lentils to the pot after 20 minutes.

Preparation Tip:

The venison ragout gets a fine touch if you stir 2 tablespoons of cranberry jam into the finished ragout. You can also prepare this recipe in the cauldron.

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