200°C · 20-30 minAllergens
Lactose
Selderij
Sulfiet
Mosterd
SojaVenison Stew with Red Cabbage
A classic venison stew with a twist! The tender meat (Echt Wild certified) is slow-cooked with red wine, coriander seeds, cinnamon sticks, and fresh thyme, finishing off with a touch of dark chocolate. The red cabbage is prepared with a hint of sambal, giving a lovely kick to the vegetable without being overly spicy. Served alongside is fluffy mashed potatoes. Enjoy your meal!
Venison stew meat, red cabbage, white onion, carrot, tomatoes, celery, leek, garlic, celeriac, potato, orange peel, fresh rosemary, thyme, chilli powder, cinnamon, cumin seeds, coriander seeds, clove, star anise, milk, Dijon mustard, veal stock (contains celery), sambal badjak, tomato purée, red port, red wine, apple syrup, dark chocolate, homemade veal stock (contains celery), rapeseed oil, red wine vinegar, pepper and salt, sunflower oil.
Allergens: alcohol, koemelk, lactose, mosterd, selderij, soja, sulfiet.
Microwave
Heat the venison stew with the mash and red cabbage loosely covered for 3-4 minutes (1 person) to 6-8 minutes (2 or more persons).
Oven — 200°C, 20-30 minMarleen's choice
Preheat the venison stew with the mash and red cabbage covered with aluminium foil or an oven-safe dish for 20 minutes (1 person) to 25-30 minutes (2 or more persons). Plastic containers cannot be used in the oven.