Recipe
Wild stew Amsterdam fallow deer

Wild stew Amsterdam fallow deer

with atjar of red cabbage & compote of sour apple

Near Amsterdam in the Amsterdams Waterleidingduinen area, an average of 3000 fallow deer live in the wild. The area is managed by the Waternet government. Waternet’s forest rangers have been licensed to shoot fallow deer annually between November and March to manage the population. Wildlife specialist Pieter van Meel in Amsterdam processes these deer for poulterers and catering in Amsterdam.

At L’invité, they serve sustainable local game meat between December and February. For the take-away we make a special game stew, of which we share the recipe with ingredients and preparation method.

No time to cook?

Ingredients

for 8 people

2.5 kg Amsterdams fallow deer (ask your butcher for tender stew)
2 large white onions
1/2 bulb of garlic
sprig of thyme
sprig of rosemary
dash of sunflower oil
200 ml of white wine
200 ml jus de veau
300 ml of Mirin Fu
300 ml Soy sauce
Dashi powder 2 cachets
1 classic peijnenburg gingerbread
1 kg mushrooms
pepper and salt
slivered almonds

Instructions

Cut the meat into chunks and keep it outside of the refrigerator.
clean and chop the onions and garlic
Put a large pan on the fire with a little sunflower oil. Fry the onions, garlic, rosemary and thyme briefly in it.
As soon as the onions color a little, add the meat.

Sauté this whole for about 10 minutes on high heat, stirring continuously.

Add the white wine, jus de veau, Mirin Fu, Soy sauce, dashi and gingerbread.
Lower the heat after a few minutes

Let it simmer for at least 3 hours until it thickens a bit. Stir regularly.

Add the sliced mushrooms
season with pepper and a little salt

Let this all simmer for about 30 minutes. Stir well.

Recipe: Red cabbage atjar

Ingredients:

1 red cabbage
400g beet juice
400g natural vinegar
300g sugar

Instructions:

shave and cut the red cabbage into pieces
Dissolve the sugar in the beet juice and vinegar and bring to the boil
add the red cabbage and turn off the heat
Let everything cool down and keep and closed jar

In the meantime we are making the Atjar from red cabbage and the compote from sour apple.

Recipe: Apple compote

Ingredients:

1 kg of apples
100 g natural vinegar
100 g of sugar

Instructions:

chop the apples roughly, core can be removed
Boil for 10 minutes with natural vinegar and sugar
cool and store in a closed jar

Dutch wine

A beautiful Dutch wine naturally goes with this sustainable Dutch dish. My personal choice for this dish is the Olivier of St. Martin. The blend of the classic Pinot Noir and the modern Monarch grape gives the beautiful fruit of the pinot and the power of the monarch. This wine also won a silver medal at the Wine Inspection of the Low Countries in 2020.

Order this wine at St. Martinus in Vijlen or at L’invité in Amsterdam.

Wine Esate St. Martinus in Zuid Limburg
Wine Inspection report 2020