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Venison stew with root vegetables

You’ve probably made a delicious goulashhash, or other beef stew in your Big Green Egg before. Want to try something different for once? Then light the charcoal in your kamado to make this delicious venison stew with root vegetables. Grill the meat first before adding it to the stew. That will give this special stew even more flavour.



2½ kg venison topside, skinned

1 cinnamon stick

15 juniper berries

4 bay leaves (dried)

2 star anise

1 tbsp black peppercorns

1 tbsp coriander seeds

2 tsp paprika powder

2 kohlrabi

1 small celeriac

1 small turnip

2 onions

4 cloves of garlic

6 primal potatoes

2 leeks

4 tbsp sunflower oil

750 ml red wine

2 tbsp apple syrup

600 g peeled mini carrot mix (or small carrots)

5 thick slices of gingerbread

4 sprigs of parsley


Light the charcoal in the Big Green Egg and heat to a temperature of 200°C using the Cast Iron Grid.

Meanwhile, cut the venison topside into slices of about 5 centimetres thick. Break the cinnamon stick into pieces and place in a mortar or coffee grinder with the juniper berries, bay leaves, star anise, black peppercorns, coriander seeds and paprika.. Rub or finely grind these seasonings to make a spice mixture.

Sprinkle the venison slices with salt on both sides and then with the spice mixture.

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