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Limburg venison stew with Gulpener Herfstbock

Limburg venison stew with Gulpener Herfstbock

When the leaves start to fall, it’s time for a delicious Gulpener Herfstbock beer and a traditional Limburg game dish – a heart-warming flavour combination!


(serves 6)

1 kg venison stewing steak

100 g low fat smoked bacon, chopped

300 g sliced Limburg mushrooms

2 cloves of garlic, pressed

200 g carrots, chopped

100 g pearl onions

1/2 glass red wine

4 dl game broth

5 tbsp. red bilberry compote

2 bottles Gulpener Herfstbock beer

1 bay leaf, 2 cloves, 3 juniper berries

a pinch of cinnamon

30 g butter

3 tbsp. olive oil

3 tbsp. flour

salt and pepper to taste

METHOD: Heat butter and oil in a pan and quickly brown the venison steak over medium heat. Remove the venison from the pan and drain on kitchen towel. Add the bacon, onion, and spices and gently fry for four minutes. Add the flour and cook over low heat. Deglaze with red wine, Gulpener Herfstbock, and game broth. Add the venison to the pan, cover, and simmer gently for 50 minutes over low heat. Add the mushrooms and the bilberry compote and simmer uncovered for fifteen minutes. Season to taste with salt and pepper.

Pairs beautifully with red cabbage and a glass of Gulpener Herfstbok.

(Source: Puurzaam)