Occitan-style Venison Stew

Ingredients

In the original Dutch Hazenpeper, the venison is marinated in red wine and cooked with bacon, onions, and spices. However, in this Occitan adaptation, we incorporate the flavors and ingredients typical of Occitan cuisine. The stew is enriched with aromatic herbs like thyme, rosemary, and bay leaves, which are commonly used in Occitan cooking. Additionally, we include local Occitan vegetables such as carrots, turnips, and mushrooms to enhance the flavors and textures of the dish. We alse have the original recipe for Hazenpeper, so you can check it out.

• 1.5 kg (3.3 lbs) venison, cubed 1.5 kg (3.3 lbs) venison, cubed
• 750 ml (3 cups) red wine (Occitan red wine recommended) 750 ml (3 cups) red wine (Occitan red wine recommended)
• 150 g (5.3 oz) bacon, diced 150 g (5.3 oz) bacon, diced
• 2 onions, chopped 2 onions, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 turnips, diced 2 turnips, diced
• 200 g (7 oz) mushrooms, sliced 200 g (7 oz) mushrooms, sliced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 sprigs of thyme 2 sprigs of thyme
• 2 sprigs of rosemary 2 sprigs of rosemary
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 55g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the cubed venison and red wine. Cover and marinate in the refrigerator for at least 4 hours or overnight.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the bacon and cook until crispy. Remove the bacon from the pot and set aside.
3. 3.
   In the same pot, add the onions and garlic. Sauté until the onions are translucent.
4. 4.
   Remove the venison from the marinade, reserving the marinade. Pat the venison dry with paper towels.
5. 5.
   Add the venison to the pot and brown on all sides.
6. 6.
   Sprinkle the flour over the venison and stir well to coat.
7. 7.
   Add the tomato paste and stir to combine.
8. 8.
   Pour in the reserved marinade and bring to a simmer.
9. 9.
   Add the carrots, turnips, mushrooms, thyme, rosemary, and bay leaves to the pot. Season with salt and pepper.
10. 10.
    Cover the pot and simmer over low heat for 2-3 hours, or until the venison is tender.
11. 11.
    Remove the bay leaves, thyme, and rosemary sprigs before serving.
12. 12.
    Serve the Occitan-style Venison Stew hot with crusty bread or over a bed of cooked rice or mashed potatoes.

Treat your ingredients with care...

• Venison — Ensure the venison is properly marinated to enhance its tenderness and flavor.
• Occitan red wine — Choose a full-bodied red wine from the Occitan region to infuse the stew with authentic flavors.
• Thyme, rosemary, and bay leaves — Tie the herbs together with kitchen twine for easy removal before serving.

Tips & Tricks

• For a richer flavor, allow the stew to rest overnight before serving.
• If Occitan red wine is not available, you can substitute it with a full-bodied red wine from a similar region.
• Adjust the cooking time based on the tenderness of the venison. It should be fork-tender when done.
• Serve the stew with a sprinkle of fresh parsley for added freshness.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.

Serving advice

Serve the Occitan-style Venison Stew in deep bowls, allowing the flavors to meld together. Accompany it with crusty bread to soak up the delicious sauce.

Presentation advice

Garnish the stew with a sprig of fresh thyme or rosemary for an elegant touch. Serve it in rustic earthenware bowls to evoke the charm of Occitan cuisine.