Red Wine Venison Stew with Feta, Pine Nuts & Fresh Herbs
over creamy mash with candy cane beetroot & fennelCalories
:
931 kcalProtein
:
46.6g proteinTotal
:
35 minutesDifficulty
:
EasyAllergens:
- Zwaveldioxide en sulfiet
- Melk (inclusief lactose)
There is a new ingredient in your box! Venison stew is a classic game stew with a deep, complex flavour. The meat is slow-cooked in a rich sauce, becoming melt-in-your-mouth delicious. Enjoy!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
150 g
Venison stew
(Contains: Zwaveldioxide en sulfiet)
½ piece
Fennel
1 piece
Shallot
10 g
Pine nuts
½ piece
Apple
250 g
Potatoes
½ piece
Parsnip
50 g
Feta
(Contains: Melk (inclusief lactose))
5 g
Fresh basil, chives & flat leaf parsley
30 g
Red wine jus
(Contains: Zwaveldioxide en sulfiet)
1 piece
Candy cane beetroot
25 g
Fresco spalmabile - cream cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
Olive oil
50 milliliters
Low sodium beef stock
½ teaspoon
Mustard
½ tablespoon
[Plant-based] butter
[Plant-based] milk
Nutrition Values
Energy (kJ)3895 kJ
Calories931 kcal
Fat38.9 g
Saturated Fat18.4 g
Carbohydrate91.4 g
Sugar31.5 g
Dietary Fiber13.8 g
Protein46.6 g
Salt2.6 g
Potassium2497.8 mg
Calcium174.2 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Preheat the oven to 200°C.
- Prepare the stock in a pot or saucepan.
- Quarter the fennel and remove the tough core, then chop the fennel into strips. Core and dice the apple.
- Cut the shallot into wedges. Peel and dice the beetroot into 1cm chunks.
2
- Transfer the shallot, the fennel, the beetroot and the apple to a parchment-lined baking sheet, then drizzle with olive oil.
- Season with salt and pepper, then roast for 20 - 25 minutes.
- Meanwhile, peel or thoroughly wash the potatoes and the parsnip, then cut both into rough chunks.
3
- Transfer the potatoes and the parsnip to a pot or saucepan and submerge with water.
- Bring to the boil and cook for 12 - 15 minutes.
- Reserve some of the cooking liquid, then drain and return to the pot.
4
- Bring the stock to the boil, then lower the heat.
- Add the venison stew and the red wine jus, then mix well to combine.
- Simmer for 5 - 7 minutes over medium-low heat.
- Meanwhile, heat a clean frying pan over high heat. Toast the pine nuts until golden-brown, then remove from the heat and set aside.
5
- Mash the potatoes and the parsnip with a knob of butter and a splash of milk or cooking liquid as preferred.
- Stir in the cream cheese and the mustard, then season to taste with salt and pepper.
- Finely chop the fresh herbs in the meantime.
6
- Serve the mash, the roasted vegetables and the venison stew on plates.
- Crumble over the cheese, then garnish with the pine nuts and the fresh herbs.
