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
  • Flour
  • 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
  • Butter
  • 2g garlic
  • Smoked lardons
  • Salt and pepper
  • Pig’s blood
  • Cream
  • 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




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