6 -
25 mins
120 mins
2 hrs 25 mins
Ingredients
- Juniper Berries 20
- Rosemary 8 sprigs
- Thyme 8 sprigs
- High Heat Oil (grapeseed, vegetable, canola) 8 tbsp
- Stewing Venison Meat 850 g
- All Purpose Flour 7 tbsp
- Kosher Salt as needed
- Black Pepper 25 turns
- Yellow Onion (diced small) 200 g
- Carrots (medium diced) 360 g
- Chanterelle (halved or quartered) 250 g
- Garlic Clove (thinly sliced) 8
- Tomato Paste 2 tbsp
- Gin 360 ml
- Beef Stock 1200 ml
- Small Potatoes (halved or quartered) 10
- Lingonberry Jam as needed
- Parsley Leaves (finely chopped) 4 tbsp
Tools that you will need
General Equipment
- Cheesecloth (as needed)
- Kitchen Twine (as needed)
- Large mixing bowl
- Medium mixing bowl
- Rubber Spatula
Cooking Steps Prep Cooking
1. Prepare the Sachet
Place the juniper, rosemary, and thyme in the cheesecloth and tighten well with kitchen twine. Once ready, set it aside.
| Juniper Berries | 20 |
| Rosemary | 8 sprigs |
| Thyme | 8 sprigs |
2. Connect the Cookware
Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Heat up and Frying and set the temperature to 223°C.
3. Measure and Add the Oil
Tilt the cookware to coat evenly.
| High Heat Oil (grapeseed, vegetable, canola) | 2 Tbsps. |
4. Dry and Season and Flour the Meat
Dry the cubes of meat with paper towels and add them to a bowl. If your meat was not cut previously, make sure to cut it into cubes of 2.5cm approximately. Add the ingredients into the bowl with the meat and toss well.
| All Purpose Flour | 4 Tbsps. |
| Kosher Salt | 2 tsps. |
| Black Pepper | 20 turns |
5. Add and Sear the Meat
You may cook the meat in batches to avoid overcrowding. Please follow the instructions.
6. Flip and Sear the Meat
Flip the pieces and sear on the second side for 1 minute and 30 seconds or until golden brown.
7. Remove the Meat
Transfer the meat to a plate lined with paper towels and set aside.
8. Add some Oil and Reheat the Cookware
Add the indicated amount of oil, then set the temperature to 204°C and allow the oil to preheat.
| High Heat Oil (grapeseed, vegetable, canola) | 2 Tbsps. |
9. Add and Roast the Onion and Carrots
Add the vegetables and cook for 1 minuto y 30 segundos or until slightly golden brown.
| Yellow Onion (diced small) | 200 grams |
| Carrots (medium dice) | 360 grams |
10. Add and Roast the Mushrooms and Garlic
Add the mushrooms and garlic to the cookware and cook for 1 minute and 30 seconds or until slightly golden brown.
| Chanterelles (halved or quartered) | 350 grams |
| Garlic Clove (thinly sliced) | 8 |
11. Add and Cook the Tomato Paste and Flour
Add the ingredients and set the temperature to 207°C. Cook for about 30 seconds or just enough to combine.
| Tomato Paste | 2 Tbsp. |
| All Purpose Flour | 3 Tbsps. |
12. Add and Reduce the Gin
Add the gin, reduce the temperature to 112°C and cook for 1 minute or until the gin is partially reduced.
| Gin | 360 ml |
13. Add the Stock and Sachet and Bring the Liquid to Simmer
Add the ingredients, set the temperature to 107°C and allow the liquids to come up to the set temperature.
| Beef Stock | 1200 ml |
| Sachet of Herbs | 1 |
14. Add the Meat and the Potatoes into the Smart Pot
Add all the seared meat back into the pot and the quartered potatoes and stir to combine. Cover with lid.
| Venison Meat (seared) | 850 grams |
| Small Potatoes (quartered or halved) | all |
15. Stewing the Venison
Lower the temperature to 98°C and cook for 1 hour and 30 minutes. Stir the ingredients occasionally making sure to replace the lid each time.
16. Finish Cooking the Stew
Remove the lid and continue cooking for 1 hour or until the meat is tender and the juices have thickened, forming a sauce.
17. Serve while Warm
Serve some of the stew and garnish with parsley and a dollop of jam.
| Parsley Leaves (finely chopped) | 4 Tbsps. |
| Lingonberry Jam | as needed |
Finished cooking!
Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!
