Alsatian doe stew: the traditional recipe With its very tender flesh and its sweeter taste than other game such as wild boar or deer, the doe is one of the stars of Christmas tables. It is very easy to cook and, like you could with beef, there are plenty […]
For 8 people, you will need:
1.5 kg of doe shoulder cut into large cubes 1 bottle of full-bodied red wine 1 or 2 onions 1 shallot 2 cloves of garlic 3 carrots 2 bay leaves 2 sprigs of thyme a few juniper berries and peppercorns 2 tablespoons of redcurrant jelly or 2 squares of chocolate
The day before, prepare the marinade by mixing the meat, herbs, carrots cut into slices, the onions and shallots in large pieces, the garlic in the shirt and the wine in a large terrine. Let marinate for 24 hours if possible or overnight at least. The next day, drain the meat well, dry it gently. In a cast iron casserole dish, brown the pieces of meat in a mixture of butter and olive oil, then add the vegetables from the marinade. Sprinkle with a little flour, stir vigorously and add the marinade. If the liquid does not cover the meat, wet it up with a little water or beef broth. Add salt and simmer, covered, over very low heat for 2 to 3 hours. At the end of cooking, add the chocolate or jelly until they are well incorporated.
To accompany this traditional doe stew, bet on typical Alsatian garnishes such as:
schupfnudles which are small potato dumplings similar to gnocchi, flavored with nutmeg and flat-leaf parsley, regional noodles with fresh eggs, such as knepfles or spätzle, Alsatian-style red cabbage.
All variations of the doe stew
This recipe can of course be declined according to your desires: if you like meat with a more full-bodied taste, you can make a venison or wild boar stew by following the same steps. Do not hesitate to enrich your doe stew with smoked bacon returned to the casserole dish at the start of cooking or wild mushrooms sautéed quickly and added to the dish half an hour before serving.
Are you a fan of sweet and savory mixes? This meat goes wonderfully with many fruits and you will be surprised by the recipes of deer stew with pears or cherries. Here’s one of our favorites: the easy doe stew with lingonberries recipe.
Follow the traditional recipe for doe stew. While it is cooking, brown the cranberries gently in a little fat and add them to your dish half an hour before the end of cooking. Also add one to two tablespoons of lingonberry jam for an even more pronounced flavor. Serve with steamed potatoes or fresh pasta: a delight!
Want a little more inspiration for your game recipes but without having to go through the marinating phase? For Christmas and the holiday season, try this quick doe stew with chestnuts recipe, you’ll love:
Brown the meat cut into smaller pieces in a casserole dish with a packet of smoked bacon, a shallot and a finely chopped carrot. Add a bay leaf, a sprig of thyme, 1 liter of wine and broth mixture to taste and 5 juniper berries. Bring to the boil then lower the heat and cook gently for 1 hour 30 minutes. A quarter of an hour before serving, add a tin of natural chestnuts to the casserole dish.
Doe stew with Cookeo
If you have a Cookeo multicooker, the doe stew recipe will seem even simpler by following these few instructions:
Program the Cookeo in “Brown” mode, add a drizzle of olive oil and brown the chopped onion and the meat. Add 6 sliced carrots and mix regularly. Pour in 50 cl of wine and 20 cl of water and put the Cookeo in “quick cooking” mode for 20 minutes then close again. At the end of this first cooking, add 6 potatoes, peeled and cut into large cubes and restart the rapid cooking for 15 minutes. It’s ready !
Doe stew with Thermomix
Are you more of a Thermomix fan? Here is the procedure to follow to make this complete dish:
To prepare the marinade, place an onion and a peeled garlic clove in the bowl of the Thermomix, and mix for 5 seconds at speed 5. Add the wine and herbs then mix for 5 seconds at speed 3. And let the meat marinate in this preparation in the fridge.On day D, mix for 5 seconds at speed 5 another onion and two cloves of garlic, then add the meat, a carrot cut into pieces and a tablespoon of flour and simmer for 1 hour at 100 degrees. All you have to do is taste!