Ingredients
4 people
600 g game in pieces (optionally beef or lamb)
butter for frying
200 ml red wine
1 liter of dark meat broth
6 small white onions
3 carrots
2 parsnips
150 g autumn trumpet mushrooms or chanterelles
200 ml whipped cream
1 tablespoon flour
2 licorice roots
2 pinches of aniseed
2 bay leaves
Some fresh thyme
Dark Kampot Rouge
Preparation of the game stew
Brown the pieces of meat all over in the pan and then put them in a large pot. Pour in the wine and stock. Halve the liquorice root and add it too. Crush the aniseed and dark Kampot Rouge with a mortar and add it together with the bay leaves. Bring to the boil and skim off any foam after a few minutes. Then simmer with the lid closed for a good hour.
In the meantime, peel the onions, carrots and parsnips. Divide the onions and cut the vegetables into pieces. Add everything and continue to simmer. Meanwhile, clean the mushrooms and cook in lightly salted water for 3-4 minutes. Drain on kitchen paper and then sauté in a little butter. Stir in the cream and thicken the game stew with flour mixed with cold water. Carefully add the mushrooms to the stew and sprinkle with fresh thyme at the end.
