Easter venison stew with juniper and thyme - photo 1
← Recipes

Easter venison stew with juniper and thyme

Pikantne Main Dishes Easter 180 min Medium 19 wyświetleń ~23.91 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Aromatic, warming game stew prepared in a spring Easter atmosphere — slightly tangy, with hints of juniper and fresh thyme. This dish combines the tradition of Polish hunting cuisine with a delicate "Easter twist" — meat slowly braised in broth with tomato paste, served with buckwheat or mashed young potatoes. The distinct flavor of game is softened by butter and cream, while red wine or dried mushrooms (optional) add depth. The dish works wonderfully as the main course for an Easter dinner, looking impressive served in a deep serving bowl garnished with parsley.

Ingredients Used

Ingredients (20)

Servings:
4
  • Game meat 800 g
  • Wheat flour 30 g
  • Rapeseed oil 30 g
  • Butter 30 g
  • Onion 2 szt. (~300 g)
  • Garlic 3 ząbki (~15 g)
  • Carrot 2.5 szt. (~200 g)
  • Celeriac 150 g
  • Tomato paste 60 g
  • Chicken broth 500 ml
  • Sour cream 100 g
  • 🌿 Przyprawy
  • Parsley 100 g
  • Thyme 30 g
  • Bay leaf 20 szt. (~6 g)
  • Jałowiec 4 g
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Parsley 0.5 pęczek (~15 g)
  • ✨ Opcjonalne
  • Dried mushrooms 20 g
  • Red wine 150 ml
💰 Szacowany koszt dania: ~23.91 PLN (5.98 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the meat

1

Take the game meat out of the fridge 20-30 minutes before cooking to reach room temperature (this speeds up even cooking). Pat each piece dry with a paper towel. Prepare the dishes: a large bowl, a plate for coating the meat, and a wide skillet or a cast-iron pot with a capacity of at least 3 liters.

Ingredients: game meat
Use a large bowl and paper towels. Do not cut the meat from the cold center right after taking it out of the fridge—letting it rest will improve the searing effect.
2

Dust the pieces of game meat with wheat flour — pour the flour onto a plate, coat each piece evenly, and shake off the excess. The flour will help achieve a nice crust and later slightly thicken the sauce.

Ingredients: game meat, Wheat flour
Use a wide plate so the meat can be easily coated. Don't overdo it with the flour — it should be a thin layer.

Frying

3

Heat a large skillet or pot over medium-high heat. Pour in the rapeseed oil and wait 1-2 minutes until it is hot (the surface should shimmer slightly). Sear the game in batches — do not add too much at once to avoid dropping the temperature. Sear each piece for 2-3 minutes on each side until a brown, caramelized crust forms.

Ingredients: Rapeseed oil, game meat
The best option is a cast iron skillet or a wide pot. Frying on too low heat will cause the meat to stew instead of browning; on too high heat, it may burn. Fry in batches, placing the cooked pieces on a plate.

Frying vegetables

4

Reduce the heat to medium. In the same pan, add butter and finely chopped onion. Sauté for 6-8 minutes until the onion is translucent and begins to caramelize sweetly. Add garlic pressed through a garlic press and sauté for another 30 seconds, being careful not to burn it.

Ingredients: Butter, Onion, Garlic
Use a wooden spoon to stir. The pan will have browned bits from the meat — scraping them up adds flavor.
5

To the sautéed onion, add carrot, celery, and parsley cut into pieces. Fry everything together for 5 minutes, stirring every minute, until the vegetables are lightly browned.

Ingredients: Carrot, Celeriac, Parsley
The vegetables should be slightly soft but retain their shape. If the vegetables start to stick, add 2-3 tablespoons of broth to loosen the bottom of the pot.

Assembling the stew

6

Put the browned game meat back into the pot with the vegetables. Add tomato paste, bay leaf, juniper berries (crushed in a mortar), and thyme. If you are using dried mushrooms, soak them in 100 ml of warm water for 20-30 minutes beforehand and add them along with the strained soaking water.

Ingredients: game meat, Tomato paste, Bay leaf, Jałowiec, Thyme, Dried mushrooms
Remove the hard stems of the thyme, leaving only the leaves. If you are adding mushroom water, strain it through a sieve to catch any sand.

Stewing

7

Pour everything with broth (and wine, if you're using it). The liquid should cover the meat by about 80%. Bring to a boil, then reduce the heat to very low - the stew should only be gently simmering. Partially cover with a lid and braise for 1.5-2 hours, until the meat is very tender and can be easily shredded with a fork.

Ingredients: Red wine, game meat
Use a heavy-bottomed pot and check the liquid level every 20-30 minutes. If the liquid evaporates too much, add more broth. The meat is ready when it easily falls apart with a light press of a fork.

Thickening and finishing

8

If the sauce is too thin, prepare a roux: in a small pan, melt 10 g of butter, add 15 g of wheat flour and stir for 1-2 minutes over medium heat until a light golden roux forms. Pour 2-3 tablespoons of hot sauce from the goulash into the roux, mix vigorously, and then pour back into the pot. Bring to a brief boil to thicken the sauce. Finally, add 18% cream and gently mix, cooking for another 2 minutes.

Ingredients: Butter, Wheat flour, Sour cream, game meat
Use hot liquid for thickening to avoid lumps. If you prefer a smooth sauce, strain it through a sieve before adding the cream.

Seasoning

9

Taste the sauce and season with salt and pepper. Season gradually — the flavor will intensify after a few minutes. If the sauce is too sour, add 1 teaspoon of sugar or 10 g of butter.

Ingredients: Salt, Black pepper, Butter
Seasoning at the end is key — wait for the flavors to meld. Use freshly ground pepper for the best touch.

Serving

10

Serve the goulash hot in a deep dish. Sprinkle with finely chopped parsley. Serve with roasted buckwheat or mashed young potatoes, along with pickled cucumber or beets for a sweet-sour contrast.

Ingredients: Parsley
Use a wide ceramic platter. Additionally, you can serve gherkins or lemon wedges for those who want to restore acidity.

Fun Fact

💡

Game stew is a dish with hunting roots — in ancient Poland, dishes made from forest meat were prepared for special occasions and often seasoned with juniper, which masked the intense, "wild" aroma.

Best for

Wielkanoc świąteczny obiad rodzinne spotkanie

Tips

🍽️ Serving

Serve the goulash hot, preferably on a warm plate. It pairs well with roasted buckwheat or young potato puree, as well as crunchy additions like pickled cucumber. For an elegant presentation, remove the bay leaf and thyme sprigs before serving; sprinkle with parsley just before serving.

🥡 Storage

Store the goulash in the refrigerator in an airtight container for up to 3 days. The flavors often meld together, and the dish improves on the second day. To reheat, use a saucepan over low heat and add a little broth to restore the sauce's consistency. It is not recommended to freeze the sauce with cream added — it is better to add the cream after thawing.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Artichokes with Eggs Polish Style 60 min

Artichokes with Eggs Polish Style

Regional Cuisine of Poland
Cabbage with Peas for Easter 60 min

Cabbage with Peas for Easter

Easter
Easter cheesecake with rhubarb and a crumbly base 90 min

Easter cheesecake with rhubarb and a crumb...

Easter
Mini sandwiches with egg paste (Easter version with sorrel) 45 min

Mini sandwiches with egg paste (Easter ver...

Snacks
Baked white sausage with onion and mustard-honey glaze 60 min

Baked white sausage with onion and mustard...

Main Dishes
Cabbage and Mushroom Kulebiak 120 min

Cabbage and Mushroom Kulebiak

Main Dishes

Recipe Categories

Main Dishes
Main Dishes in: Valentine's Day

Exquisite main dishes that will delight with their flavor and aroma, perfect for a romantic dinner.

See all recipes in this category
Easter
Easter

Easter is one of the most important holidays in the Christian calendar, celebrated in spring, commemorating the resurrection of Jesus. It is a time of joy, hope, and communal celebration with family around a bountiful table. The culinary traditions associated with Easter are incredibly rich and d...

See all recipes in this category
Reklama