Game stew with mushrooms

Game stew with mushrooms, a great recipe with an Italian touch. It can be prepared entirely in advance - and frozen, for example. All you have to do is reheat the stew. - TEXT JOLANDE VOS | IMAGE EDITORS

Preparation: 25 minutes (+ 2 hours stewing time + 20 minutes oven time)

This is what you need (8 people)

• 1.2 kg game stew meat (venison, hare, wild boar)
• salt, freshly ground pepper
• 5 tbsp oil
• 100 g lean bacon bits
• 3 onions, chopped
• 1 winter carrot, in pieces
• 2 stalks of celery, in pieces
• clove of garlic
• 4 tbsp flour
• 200 ml red wine
• jar of game stock (385 ml)
• 6 sprigs of thyme
• bay leaves 2 pieces
• juniper berries 6 pieces
• whipped cream 100 ml
• 25 g butter
• 500 g mixed mushrooms, coarsely chopped
• 750 g fresh pappardelle
• 50 g grated Parmesan cheese
• chopped parsley 2 tbsp

This is how you make it

Let the meat come to room temperature. Sprinkle with salt and pepper. Heat the oil in a frying pan and fry the meat in batches until golden brown. Remove from pan. Fry the remaining bacon cubes for about 2 minutes. Add onion, carrot, celery and garlic and fry for 3 minutes. Add flour and fry briefly. Pour in wine and stock. Bring to the boil while stirring. Add: stew, thyme, bay leaf and juniper berries. Bring to the boil. Simmer, with the lid on, for about 2 hours until tender. So far, the stew can be prepared. Leave it to cool and refrigerate.

Before serving: Heat the game ragout. Stir in the cream (and 50 g of Parmesan cheese if necessary). Meanwhile, heat the butter in a large frying pan. Fry the mushrooms for around 5 minutes until tender. Stir in the parsley. Season with salt and pepper. Meanwhile, cook the pappardelle until tender according to the instructions, about 4 minutes. Drain and divide between 8 warm pasta plates. Spoon the game ragout on top, divide the mushrooms on top and sprinkle with some Parmesan cheese.

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