Venison Stew

Rating: 3.47 / 5.00 (15 Votes)

Total time: 30 min

Servings: 4.0 (servings)



For the venison stew, brown 1/2 kg venison mince in oil, deglaze with Burgl’s soup and red wine.

Add some whipping cream, game spice, pepper, salt, 1 bay leaf and some rosemary and simmer.

Remove the bay leaf and rosemary. Serve the venison stew.

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