How do you keep stew of roe 'grand veneur "?

Refrigeration storage: stew from Ree can be stored in the fridge for up to 3-4 days. Place the remaining portion in an airtight container. Cool and dry: make sure that the stew in the refrigerator is stored at a temperature of 4 ° C or lower. This prevents spoilage.

Can you freeze stew from roe 'grand veneur "?

Portionate: If you want to keep the stew longer, divide it into individual portions before you freeze it. This makes it easier to defrost the amount you need. Packaging airtight: Place the portions in frozen -resistant bags or containers. Remove excess air to prevent freezer fire. Label: Label The package with the name and the date of freezing. Ree stew with Grand Veneur sauce can be stored in the freezer for up to 3 months. Warm up: Remove the required amount of stew from the freezer and let it thaw in the fridge. Heat the stew over low heat in a pan or in the microwave. Stir regularly to warm up evenly. Make sure the stew is fully heated before you serve it.

Ree "Grand Veneur" stew, pumpkin steam and puffed cranberries

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1h15 + 1 night marinating

Enjoy a festive dish with stew of deer in Grand Veneur sauce, pumpkin steam and puffed cranberries.

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Ingredients

What do you need?

Quantity: 4P

Deer stew:
1 kg stew of deer, not too skinny

Sauce:
3 carrots
3 stems of green celery
1 onion
1 can of tomato concentrate (70 g)
1 convex el flour
2 tbsp jelly of red or blueberries
500 ml of red wine
7.5 dl Wildfond
20 g butter
3 cloves of garlic
1 herb owl
1 tbsp gin berries, bruised
Pepper and salt

Pumpkin steam:
400 g of potatoes unloading
800 g pumpkin
200 ml of hot milk
Butter
Pepper & salt

Paked cranberries:
600 G Paked Veenbessen Compote

Deer stew:
1 kg stew of deer, not too skinny

Pumpkin steam:
400 g of potatoes unloading
800 g pumpkin
200 ml of hot milk
Butter
Pepper & salt

Paked cranberries:
600 G Paked Veenbessen Compote

Preparation method

How do you make this?

Let the deer stew for 1 night in the fridge in the wine in a large bowl.

Drain in another bowl and catch the wine; This will soon be needed for the sauce. Let the meat drain well and pat dry with kitchen paper. Make sure the meat comes to room temperature.

Put your cookeo on manual function and choose the "Intensive Brown" function.

Color the pieces of meat, in several times, nicely in some butter. Set aside.

Add a knob of butter and stew the finely sliced onion, celery and carrot. Add thyme, bay leaf, grated garlic and tomato concentrate. Let it set well.

Add the flour and mix well until it is no longer visible. Stir the wild broth and the wine of the marinade. Finely crush the juniper berries and black pepper together with the salt in a mortar, add, as well as the berry jelly and the fried meat. Season with salt and pepper, now choose the "High pressure" function and set for 40 minutes. Then simmer without pressure until the sauce has the desired thickness.

Meanwhile, make your pumpkin puree. Peel and cut the potatoes and pumpkin into equal pieces. Steam them together softly, puree them with a puree stemper. Beat the warm milk, butter and herbs under it firmly. Taste and season if necessary. Keep warm.

Prepare the puffed cranberries.

Serveer in diepe borden, werk af met takjes dille. Put the rest of the stew, puree and cranberries on the table in warm beautiful dishes. Tasty!

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