Chamois stew with Humagne red wine
For 10 persons, preparation time 4 hours plus 2 to 3 days
- 2.5kg of shoulder of chamois or venison, preapred for stewing with the bones
- 7.5 dl of red Humagne
- 400g vegetables (carrots, onions, celery)
- 3g garlic
- 6 juniper berries
- 10 black peppercorns
- Bay leaf, parsley stalks, thyme and fresh rosemary
- Preparation of the stew:
- Peanut oil
- Salt and pepper
- 300g chopped onions
- 250g smoked bacon
- 100g tomato purée
- 1 bouquet garni (garlic, thyme, bay leaf, parsley stalks)
- 1 litre beef bouillon or game stock
- Garnish for the boletus:
- 1kg of fresh boletus mushrooms or 100g if dried
- 2g garlic
- Smoked lardons
- Salt and pepper
- Pig’s blood
- Chopped parsley
Marinade-3 days in advance
- Peel, wash and cut all the vegetables to make the mirepoix.
- Put the mirepoix and the meat into a terrine dish, pour in the wine, add the garlic, juniper berries, peppercorns, bay leaf, parsley stalks, thyme and rosemary.
- Mix well and leave to marinate for 2-3 days.
Preparation and cooking of the stew
- Remove the rind from the bacon, cut the meat into lardons for use as the garnish for the boletus and keep the trimmings aside for the stew.
- Drain the meat and garnish, keep the marinade aside. Separate the meat from the vegetables and throw them away. Dry the meat and drain well.
- Brown the meat and the onions in small quantities in a pan. Season with salt and pepper, add the bacon trimmings, sear, brown for a few minutes and add the tomato purée.
- Leave to rest, deglaze with the marinade and add beef bouillon or game stock sufficient to cover the meat .
- Add the bouquet garni and leave the stew to simmer for approximately 2 ½-3 hours. During the cooking, keep adding some stock to the stew to ensure that the meat is just covered.
Preparation of the garnish
- Trim and cut the boletus into thin slices. Do not slice too thinly, as personally I think it is a shame not to be able to feel the crunchy texture in the mouth.
- In a frying pan, fry the lardons, remove them from the pan, add a small amount of butter and fry the boletus until the pieces are nicely golden without any liquid.
- Add the garlic, return the lardons to the pan, season with salt and pepper. Make sure the boletus stay crunchy and keep them warm.
The finishing touch and presentation
- Check and rectify the seasoning as necessary. Mix the cream and blood and thicken the sauce (do not cook any further).
- Prepare the plates, dress with the boletus fricassee and sprinkle with parsley.
- Serve with polenta, mashed potatoes or celery-rave, noodles, spätzli and season fruits and vegetables, according to your taste.
To drink: Humagne red wine, Syrah, Cabernet