Braised venison with couscous and mint yoghurt
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4–6 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, Dutch oven
Ingredients
• 1.8 kg venison, shoulder or neck
• 2 onions, roughly chopped
• 1 celery root, roughly diced
• 2 carrots, roughly diced
• 1 leek, roughly diced
• 1 clove of garlic
• 3 sprigs of thyme
• 2 cloves
• 3 bay leaves
• 1 bunch of parsley
• 7 peppercorns, crushed
• 1 ½ l game stock or vegetable stock
• 2 bottles of strong red wine
• Salt
• Pepper
• 100g couscous
• 250 ml orange juice
• 150 g yoghurt
• 5 mint leaves
• 1 clove of garlic
• 4 large oyster mushrooms
More game recipes can be found in the special!
preparation
➊ Dice the meat and sear it in a large roasting pan on the grill. Add the diced vegetables and all the spices and fry until golden brown. Deglaze with the wine and top up with stock. Add a little salt and pepper.
➋ Close the lid and let it simmer at 130 °C for about 2 hours. Remove the meat and vegetable cubes and strain the stock through a sieve. Reduce this to about one litre and add seasoning if necessary.
➌ Season the orange juice with salt and pepper and bring to the boil. Pour the orange juice over the couscous and allow to swell. Chop the mint and garlic clove and mix with the yoghurt. Season well with salt and pepper.
➍ Halve the oyster mushrooms and fry them on the grill with olive oil, season with salt and pepper.
Recipe by Jonas Baumgärtner
Jonas Baumgärtner is not only a trained chef, but also a hunter and passionate griller. He prefers to use products and meat from the region and offers professional catering in keeping with the motto: “Make the world a little better – also in culinary terms!” www.wild-cooking.de
Recipe from FIRE&FOOD 03/2019
