Venison with Wild Mushroom Stew

Name: Venison with Wild Mushroom Stew
Yield: Serves 4
Cuisine: Hungarian
Ingredients: salt and pepper; ¾ teaspoon paprika; 2 cloves garlic; 20 ounces fresh mushrooms (about 6-7 cups); 14 ounces leanish pork; 2 large onions; olive oil; 5 ounces Polish boiling sausage, roughly sliced (about 1 cup); 8 ounces dried mushrooms (about 5-5½ cups); 2½ cups light cream; 1 cup game stock; 1 cup white wine; bouquet garni of marjoram and thyme; 14 ounces sauerkraut (about 1¾ cups); ¾ teaspoon caraway seeds; 1 pound venison

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

This is a central European recipe; I can’t remember whether it came from a Polish or a Hungarian friend, but it is jolly good. Use a mixture of wild mushrooms—whatever is growing. If you have none, use field mushrooms but the colour may suffer!

Ingredients

1 pound venison
14 ounces leanish pork
olive oil

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Method

Cube the meats and brown them in olive oil. Transfer with the sausage to a large heavy pan for which you have a lid.

In another pan, chop the onions and garlic and sauté until golden. Mix in the paprika and add it all to the meat. Add all the remaining ingredients, except the cream. Bring to a boil, stir in the cream, cover, and simmer for 1 hour. Check the seasoning (add more salt and