Recipe
Liechtensteiner-style Lepre alla Trentina
Savory Venison Stew with Alpine Flavors
4.3 out of 5
Indulge in the rich flavors of Liechtensteiner cuisine with this hearty adaptation of the Italian classic, Lepre alla Trentina. This dish combines tender venison, aromatic herbs, and earthy root vegetables to create a comforting stew that pays homage to the alpine traditions of Liechtenstein.
Metadata
Preparation time
20 minutes
Cooking time
2-3 hours
Total time
2 hours 20 minutes - 3 hours 20 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Paleo, Low Carb, High Protein, Gluten-Free, Dairy-Free
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Nut-Free, Egg-Free, Soy-Free
Ingredients
In this adaptation, the Italian Lepre alla Trentina is transformed into a Liechtensteiner delight by incorporating local ingredients and flavors. The original recipe typically uses hare, but we substitute it with venison, a popular game meat in Liechtenstein. Additionally, we enhance the stew with traditional Liechtensteiner root vegetables and mushrooms, infusing it with the alpine essence of the region. We alse have the original recipe for Lepre alla trentina, so you can check it out.
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800g (1.8 lbs) venison, cubed 800g (1.8 lbs) venison, cubed
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2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
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2 tablespoons olive oil 2 tablespoons olive oil
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1 onion, diced 1 onion, diced
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2 carrots, peeled and sliced 2 carrots, peeled and sliced
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2 parsnips, peeled and sliced 2 parsnips, peeled and sliced
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200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
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3 cloves garlic, minced 3 cloves garlic, minced
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2 sprigs fresh thyme 2 sprigs fresh thyme
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2 bay leaves 2 bay leaves
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250ml (1 cup) red wine 250ml (1 cup) red wine
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500ml (2 cups) beef broth 500ml (2 cups) beef broth
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Salt and pepper, to taste Salt and pepper, to taste
Nutrition
- Calories (kcal / KJ): 380 kcal / 1590 KJ
- Fat (total, saturated): 12g, 3g
- Carbohydrates (total, sugars): 15g, 6g
- Protein: 45g
- Fiber: 4g
- Salt: 1.5g
Preparation
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1.In a bowl, coat the cubed venison with flour, salt, and pepper.
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2.Heat olive oil in a large pot over medium-high heat. Add the venison and cook until browned on all sides. Remove the venison from the pot and set aside.
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3.In the same pot, add the diced onion, carrots, parsnips, mushrooms, and minced garlic. Sauté until the vegetables are slightly softened.
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4.Return the venison to the pot and add thyme, bay leaves, red wine, and beef broth. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the venison is tender.
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5.Season with salt and pepper to taste. Remove the bay leaves and thyme sprigs before serving.
Treat your ingredients with care...
- Venison — Ensure the venison is properly marinated to enhance its tenderness and flavor.
- Mushrooms — Use a mix of wild mushrooms, such as porcini or chanterelles, to add depth to the stew.
Tips & Tricks
- For a richer flavor, marinate the venison overnight in red wine and herbs before cooking.
- Serve the stew with crusty bread or traditional Liechtensteiner dumplings for a complete meal.
- If venison is not available, you can substitute it with beef or lamb.
Serving advice
Serve the Liechtensteiner-style Lepre alla Trentina hot in deep bowls, garnished with fresh thyme leaves. Accompany it with a side of crusty bread or Liechtensteiner dumplings to soak up the flavorful broth.
Presentation advice
Present the stew in rustic earthenware bowls, allowing the vibrant colors of the vegetables and venison to shine through. Sprinkle some fresh thyme leaves on top for an added touch of green.
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