Limburgse Hertenstoofpot Met Cranberries (limburgian Venison Stew With Cranberries)

Limburgse Hertenstoofpot met Cranberries, or Limburgian Venison Stew with Cranberries, is a traditional dish from the Limburg region of the Netherlands. This hearty stew is perfect for the colder months and is packed with rich flavors.

Gluten Free Dairy Free Main Course Limburgian Limburgian Cuisine Venison Stew Cranberries
Limburgse Hertenstoofpot Met Cranberries (limburgian Venison Stew With Cranberries)

Ingredients

  • 500g venison, cubed
  • 2 tbsp flour
  • 2 tbsp butter
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 500ml beef broth
  • 250ml red wine
  • 2 bay leaves
  • 1 tsp thyme
  • 100g cranberries
  • Salt and pepper to taste

Instructions

  1. Dredge the venison cubes in flour.
  2. In a large pot, melt the butter over medium heat and brown the venison on all sides. Remove the venison and set aside.
  3. Add the onion, carrots, celery, and garlic to the pot. Cook until the vegetables are softened.
  4. Pour in the beef broth and red wine, then return the venison to the pot.
  5. Add the bay leaves, thyme, and cranberries. Season with salt and pepper.
  6. Simmer the stew over low heat for 2 hours, stirring occasionally, until the venison is tender.
  7. Serve the stew hot, accompanied by mashed potatoes or crusty bread.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
20g
Fat
15g

Supplies

Large pot Stirring spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

This stew is best served hot with a side of mashed potatoes or crusty bread.

Tips & tricks

For an extra depth of flavor, marinate the venison in red wine and herbs overnight before cooking.

Cost

$25