Recipe: Venison and Pine-Ring Mushroom Stew Posted on 5 July 2013 Tags:Delheim During the month of June visitors to Delheim Wine Estate in Stellenbosch can enjoy tasty wild and exotic mushroom dishes at the Delheim Garden Restaurant, with many of the mushrooms used in the dishes coming from Delheim’s own forest. (Here’s what happened when we went mushroom foraging.) Their mushroom menu will only be available again next year, but never fear: they’ve kindly given us some recipes so you can have a taster in your own kitchen! Here’s their recipe for a delicious venison and mushroom dish. Try: Homemade Creamy Tagliatelle with Exotic Mushrooms and Parmesan Mushroom Risotto Venison and Pine-Ring Mushroom Stew Serves 6 Ingredients 1kg venison goulash 500g pine-ring mushrooms, chopped (for hints on how to identify them, read our mushroom foraging blog). 1 large onion, chopped 3 cloves garlic 1 tablespoon oil 1 cup port ½ teaspoon cinnamon ½ teaspoon star anise Salt and black pepper to taste Rice to serve Method 1. Braise the venison very slowly in its own juices for two hours or until soft, in a heavy-bottomed pot with a tightly fitting lid. 2. In another pan, braise the cleaned pine-ring mushrooms and chopped onion in a little oil. 3. Dish the onion and mushroom mixture into the venison pot, adding the port and spices. 4. Reduce over low heat and season. 5. Serve on rice with quince -, apple -, num-num or port jelly. Related Posts Artichoke, pea and chevin risotto 1 June 2023 This comforting winter recipe is by the executive chef of Tryn Restaurant and Bistro Sixteen82,... read more brodetto di pesce: an easy chunky fish soup recipe 19 May 2023 Swedish meatballs with homemade flatbreads and roasted aubergine 8 May 2023 Allesverloren is celebrating its 150-year milestone with a new wine - The Fanie Malan Fine... read more PREV ARTICLE NEXT ARTICLE
Artichoke, pea and chevin risotto 1 June 2023 This comforting winter recipe is by the executive chef of Tryn Restaurant and Bistro Sixteen82,... read more
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