for 4 persons

Ingredients

• 500 gram venison haunch
• 250 ml dark ale
• 500 ml beef stock
• 180 ml creme fraiche
• 50 gram butter
• 1 tbsp tomato puree
• 1 tbsp whole grain mustard

• 4 carrots
• 2 turnips
• 1 red onion
• 4 cloves garlic
• 1 bunch parsley
• 2 green onions
• 2 tbsp flour

Method

1. Dice the venison and season with pepper and salt
2. Peel the red onion, carrots and turnips and cut into bite-sized chunks.
3. Chop the parsley and green onions fine
4. Heat a large cast-iron casserole over the fire and add the butter. Dust the venison with the flour and brown in the pot. Crush the garlic and add it as well.
5. Now add the tomato puree, mustard, stock and dark ale and bring to a boil. Add the chopped vegetables and cover with the lid. Let it simmer for about 90 minutes.
6. Stir occasionally to cook all the ingredients evenly and add the creme fraiche, green onion and chopped parsley just before serving.
7. Season with salt to taste and serve warm. The dish benefits from resting and would ideally be made in the morning or the day before.