Creamy Venison Mushroom Stew

This popular German style venison stew recipe with a creamy sauce and mushrooms is true souldfood in the colder seasons. When game season starts, this deer recipe is a lovely Sunday family meal or a festive dinner idea with guests. Fresh mushrooms and a fine wine flavour make this a feast.

Which mushrooms can you use?

You best use fresh mushrooms for your venison ragout. Various mushrooms such as champignon mushrooms, chanterelles or porcini give it its particular taste. This dish is as refined as it is tasty.

Note:
Your vansion stew becomes even more aromatic when you use dried porcini mushrooms. They retain their intense mushroom flavour and wonderful aroma when dried. Soak them in hot water for about 30 minutes before cooking and then add them to the stew.

Pilze Pfanne

Choosing the right venison

For venison ragu, you should use fillets from the saddle of venison, because the meat is particularly fine and short-fibred. Since this deer meat is only cooked for a short time, it must be a fine meat.

The somewhat firmer and heartier meat from the rump and leg is also suitable, but it works best with venison fillet.

Wildgeschnetzetzeltes_Sahne

Tips for preparation

  • Cutting: When you cut the meat into strips, you should always cut against the grain so that it does not become tough.
  • Use roasting aromas: After frying the meat strips briefly, take them out of the pan and sauté the mushrooms in them to use the roasted aromas.
  • Season to taste: For a delicious game cream sauce, deglaze the gravy with cream and possibly more stock and, after boiling down, add spices, a dash of lemon juice, white wine, cognac, calvados or vermouth and a knob of butter. Only then do you add the meat and just warm it up.
  • Creaminess: The sauce becomes particularly creamy if you fold in some lightly whipped cream at the very end.
  • Gingerbread sauce: For a particularly Christmassy taste, dissolve a small gingerbread in the sauce instead of the jam. The spices add a great touch.

What to eat with it

Traditionally, in Germany stews of this kind are being eaten with either spätzle, potato dumplings or simply bread. But it is also great with rice, or boiled or mashed potatoes.

Also try the best Sausage and Mushroom Stew, Gentse waterzooi: Belgian chunky chicken stew or Baked Paprika Chicken.

Vension-stew-cream

Sliced Venison in a creamy mushroom sauce, Zurich style

Creamy vension stew with thinly cut meat in a cream sauce is our favourite. You can prepare this Swiss and German speciality easily at home.
No ratings yet
Total Time 30 mins
Course Main Course
Cuisine German
Servings 4 portions
Calories 350 kcal

Equipment

Ingredients 

  • 600 g venison loin
  • 150 g mushrooms e.g. porcini, mushrooms
  • ½ onion
  • 60 g butter
  • 100 ml game stock
  • 125 ml dry white wine
  • 4 tbsp sour cream
  • 150 g rich cream
  • 2 tbsp cranberry jam or other dark berry jam
  • Salt
  • Black pepper
  • Parsley for decoration

Instructions 

  • Cut the venison fillet against the grain (preferably diagonally) into fine strips and salt and pepper it. Now cut the onion into fine pieces as well as the mushrooms. If you use dried mushrooms, soak them in hot water and leave them to soak for about 30 minutes before continuing with the next steps.
  • Heat the butter in a frying pan and fry the strips for about 5-10 minutes until they are toasted through. Remove them from the pan and set aside. Sauté the onions in the same butter and then add the finely chopped mushrooms. Sauté everything briefly and then take it out of the pan.
  • Deglaze the mixture with the white wine and let it all boil down. There should be a thick, spicy layer on the bottom of the pan.Then add the game stock and stir well, it should all come off the bottom of the pan. Add the cream and let everything boil down to the desired consistency on a low flame.
  • Stir in the jam at the end and add the venison, onions and mushrooms and let it simmer for a few minutes. It must not boil any more!
  • Divide the venison into plates with the side dishes, add a spoonful of sour cream and sprinkle with chopped fresh parsley.

Nutrition

Serving: 1portionCalories: 350kcalCarbohydrates: 4gProtein: 36gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 166mgSodium: 197mgPotassium: 659mgFiber: 1gSugar: 2gVitamin A: 450IUVitamin C: 2mgCalcium: 31mgIron: 5mg
Keyword christmas, Game
Tried this recipe?Mention @mygoldenpearfood or tag #mygoldenpear!
Share on Facebook Share on Twitter

Image credits: Unless otherwise stated: ©Angela Darroch, ©Pro Stock Media via Canva.com or ©Unsplash.com.

As an Amazon affiliate, I earn from qualifying purchases. The links marked with an asterisk (*) are so-called commission links. If you click on one of these links and make a purchase, I receive a commission from your purchase. This income helps us to run this website and to provide our recipes free of charge. The price does not change for you.

About Susan 167 Articles
Hi, I am Susan. I love the art of cooking and I love life! Also am keen to inspire you and try out new ways of cooking. Here on My Golden Pear I write about the latest food trends, recipes and share my travel discoveries. As I am German by birth, you will also find many authentic German recipes here. Enjoy!

Be the first to comment

Leave a Reply

Your email address will not be published.

Recipe Rating





*