German · Germany

Traditional German Venison Stew

Name: Traditional German Venison Stew
Total time: 130 min
Yield: 4 servings
Cuisine: German
Ingredients: 600g venison; 2 tbsp butter; 1 onion, chopped; 2 cloves garlic, minced; 1 tbsp flour; 500ml beef broth; 1 tbsp tomato paste; 1 tsp caraway seeds; 1/2 cup red cabbage, shredded; 2 potatoes, diced; 1 tbsp sour cream

A classic German dish of slow-cooked venison with red cabbage and potatoes.

130 minutes4 servings

Method

Melt butter in a large pot. Brown venison on all sides. Remove and set aside.
Sauté onion and garlic until softened. Add flour and stir.
Return venison to pot, add broth, tomato paste, caraway seeds, and simmer for 1.5 hours.
Add red cabbage and potatoes. Cook for 20 minutes. Stir in sour cream before serving.

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