Venison Stew with Poached Pear

A delightful festive dish for winter! Super tender venison stew, prepared with cranberries, red cabbage braised with cinnamon sticks and star anise, a creamy mashed potato, and to top it all off, you’ll receive my favourite poached pear!

Venison stew meat, red cabbage, white onion, potato, cranberry compote, orange zest, poached pear, fresh bay leaf, juniper berries, cinnamon, cloves, star anise, milk, Dijon mustard, gingerbread, red port, red wine, apple syrup, sugar, veal stock (contains gluten), potato starch, rapeseed oil, red wine vinegar, butter, pepper and salt, sunflower oil.

Allergens: alcohol, gluten, koemelk, lactose, mosterd, sulfiet.

Microwave

Heat the venison stew and the mash with red cabbage covered with the cover film for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with poached pear.

Oven — 200°C, 20-35 minMarleen's choice

Preheat the venison stew and the mash with red cabbage covered with aluminium foil or an oven-safe dish for 20 minutes (1 person) to 25-35 minutes (2 or more persons). Serve with poached pear. Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy160,7 kcal

Protein8,48 g

Fat2,28 g

of which saturated1,22 g

Carbohydrates19,45 g

Dietary fibre3,09 g

Salt0,51 g

Average weight: 540 g