Kamado venison stew with cranberry and thyme

Recipe №

Kamado venison stew with cranberry and thyme

Name: Kamado venison stew with cranberry and thyme
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 porties
Ingredients: 900 g venison stew meat; 1 tbsp flour; salt and black pepper; 40 g butter; 1 onion; 2 carrots; 1 stalk celery; 3 cloves garlic; 250 ml red wine; 400 ml beef stock; 1 tbsp balsamic vinegar; 3 bay leaves; 8 sprigs thyme; 1 tsp cinnamon; 100 g cranberries; 750 g Brussels sprouts; 2 tbsp olive oil; 2 tbsp balsamic vinegar; honey; chestnuts, pre-cooked

Cook time3 u

Serves4

LevelMedium

Prep30 min

Total3u 30m

Dome140°C

5.0(1 ratings)

ShareCopied

Recipe byBBQGrillkoningDongenGB Academy bbqgrillkoning.nl

Episode 1 of BBQ Grillkoning is all about autumn. The venison is first browned in the Dutch oven on the kamado and then stews for two to three hours at low temperature in red wine and beef stock.

Venison stew with cranberry and thyme

Cranberry and cinnamon give the sauce a full, slightly sweet tone. The Brussels sprouts go in shortly before serving, roasted in a skillet with balsamic vinegar and a little honey.

Serves4pers.

Ingredients

900gvenison stew meat
1tbspflour
salt and black pepper
40gbutter
1onion
2carrots
1stalkcelery
3clovesgarlic
250mlred wine
400mlbeef stock
1tbspbalsamic vinegar
3bay leaves
8sprigsthyme
1tspcinnamon
100gcranberries
750gBrussels sprouts
2tbspolive oil
2tbspbalsamic vinegar
honey
chestnuts, pre-cooked

Equipment

Dutch oven
Skillet
Plate setter

Steps

Starting the kamado
Bring the kamado to around 150 degrees. Mix the venison with the flour, salt and pepper.
Searing the meat
Place the Dutch oven on the kamado and melt the butter. Brown the meat all over in batches, then remove it from the pan.
Building the base
Fry the onion, carrot and celery in the same pan. Add the garlic and cook briefly. Deglaze with the red wine and add the stock, balsamic vinegar, bay leaves, thyme and cinnamon. Return the meat to the pan.
Braising
2 hr
Put the lid on the Dutch oven and let the stew gently cook at 130 to 140 degrees for a total of 2 to 3 hours.
Adding the cranberries
1 hr
Add the cranberries and let them cook along for the final hour. If needed, remove the lid and let the sauce reduce to the desired thickness.
Roasting the Brussels sprouts
8 min
Par-boil the Brussels sprouts for about 5 minutes. Heat a skillet on the kamado to around 180 degrees, add the olive oil and sprouts and roast for about 8 minutes. Fry the chestnuts along briefly, deglaze with balsamic vinegar and add a touch of honey. Season with pepper and salt.
Serving
Remove the bay leaves and thyme sprigs from the stew and serve with the Brussels sprouts.