Stewed venison with mushrooms

(8 portions)


  • 750 ml good-quality red wine
  • 6 sprigs thyme or tarragon
  • 6 bay leaves
  • 15 ml black peppercorns
  • 1 cinnamon stick or cassia
  • zest of a small orange, cut off in strips using a vegetable peeler


  • 1,5 kg venison loin, cut into large chunks
  • 60 ml juniper berries, macerated
  • freshly ground black pepper
  • 30 ml olive oil
  • 500 g smoked pork belly, cut into small cubes
  • 2 large onions, halved, peeled and finely chopped
  • 500 ml celery stems, cut into thin strips
  • 500 ml strongly flavoured beef stock
  • 500 g portabellini mushrooms, sliced lengthwise
  • 50 ml butter
  • salt
  • grated zest and juice of 1 orange
  • grated zest and juice of 1 lemon
  • 20 ml Dijon mustard
  • freshly ground black pepper


  • 2 oven-roasted red onions, quartered
  • 4 large oven-roasted tomatoes, quartered and with pips removed

Marinade: Let the red wine, thyme, bay leaves, pepper and cassia simmer over low heat until the wine has reduced by half. Remove from heat, add orange zest and allow to cool. Prepare the meat. Rub it well with juniper berries, and if you prefer, you can sprinkle it with a dash of gin. Season well with black pepper. Spoon into a large container (not aluminium) and pour the wine over the meat through a sieve. Mix, cover with cling film and marinate in the refrigerator overnight. Heat olive oil in a large saucepan, add pork and braise until meat is soft. Add onions and celery and stirfry for 3 minutes. Add meat and marinade. Increase the heat and heat to boiling point. Skim foam off the top. Add stock and heat to boiling point. Lower the heat, to a moderate to low temperature, and simmer 2 ½ to 3 hours. In the meantime, fry the mushrooms in butter. Season with salt and pepper. Increase the heat. Add zest and juice. Stir in the mustard. Fry until most of the liquid has evaporated. Season with salt and pepper and stir in the venison during the last 15 minutes of cooking time.