Kamado venison stew with cranberry and thyme

Stappen

1. Starting the kamado

   Bring the kamado to around 150 degrees. Mix the venison with the flour, salt and pepper.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. Serving

   Remove the bay leaves and thyme sprigs from the stew and serve with the Brussels sprouts.