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for 8 people
- 2.5 kg Amsterdams fallow deer (ask your butcher for tender stew)
- 2 large white onions
- 1/2 bulb of garlic
- sprig of thyme
- sprig of rosemary
- dash of sunflower oil
- 200 ml of white wine
- 200 ml jus de veau
- 300 ml of Mirin Fu
- 300 ml Soy sauce
- Dashi powder 2 cachets
- 1 classic peijnenburg gingerbread
- 1 kg mushrooms
- pepper and salt
- slivered almonds
- Cut the meat into chunks and keep it outside of the refrigerator.
- clean and chop the onions and garlic
- Put a large pan on the fire with a little sunflower oil. Fry the onions, garlic, rosemary and thyme briefly in it.
- As soon as the onions color a little, add the meat.
Sauté this whole for about 10 minutes on high heat, stirring continuously.
- Add the white wine, jus de veau, Mirin Fu, Soy sauce, dashi and gingerbread.
- Lower the heat after a few minutes
Let it simmer for at least 3 hours until it thickens a bit. Stir regularly.
- Add the sliced mushrooms
- season with pepper and a little salt
Let this all simmer for about 30 minutes. Stir well.
Recipe: Red cabbage atjar
- 1 red cabbage
- 400g beet juice
- 400g natural vinegar
- 300g sugar
- shave and cut the red cabbage into pieces
- Dissolve the sugar in the beet juice and vinegar and bring to the boil
- add the red cabbage and turn off the heat
- Let everything cool down and keep and closed jar
In the meantime we are making the Atjar from red cabbage and the compote from sour apple.
Recipe: Apple compote
- 1 kg of apples
- 100 g natural vinegar
- 100 g of sugar
- chop the apples roughly, core can be removed
- Boil for 10 minutes with natural vinegar and sugar
- cool and store in a closed jar
A beautiful Dutch wine naturally goes with this sustainable Dutch dish. My personal choice for this dish is the Olivier of St. Martin. The blend of the classic Pinot Noir and the modern Monarch grape gives the beautiful fruit of the pinot and the power of the monarch. This wine also won a silver medal at the Wine Inspection of the Low Countries in 2020.
Order this wine at St. Martinus in Vijlen or at L’invité in Amsterdam.