Braised venison with blue cheese and red wine sauce

INGREDIENTS

For meat:

• 400 g venison
• Oil
• Salt
• Pepper

For vegetables:

• 200 g celery root
• 100 g onion
• 100 g paprika
• 150 g blue cheese

For the sauce:

• 200 g red wine
• 50 g onion
• 15 g orange juice
• 2 tbsp sugar
• Olive oil
• Salt
• Starch (if needed for thickening)

PRODUCTION PROCESS

Preparing and stewing meat:

• Cut the venison into pieces, sprinkle with salt and pepper.
• Fry in a pan with a drizzle of oil until browned.
• Transfer to a pot and simmer over low heat until the meat is tender (about 2.5–3 hours).

Making the sauce:

• Fry the chopped onion with olive oil.
• Add wine, orange juice, sugar and mix.
•  Heat over low heat until the sauce thickens and develops an intense flavor.
• Add salt, if necessary, thicken with starch mixed with cold water.

Preparing the vegetables and finishing the stew:

• Fry chopped onions, celery root and bell pepper in heated oil.
• Pour in the prepared red wine sauce and let the vegetables simmer a little.
• Add the slowly braised venison and spread the blue cheese on top.
• Transfer to a preheated oven at 210 °C and bake for about 6 minutes until the cheese melts.