Venison Stew with Juniper and Gin with Celsius°Cooking™ – English

Ingredients

• Juniper Berries 20
• Rosemary 8 sprigs
• Thyme 8 sprigs
• High Heat Oil (grapeseed, vegetable, canola) 8 tbsp
• Stewing Venison Meat 850 g
• All Purpose Flour 7 tbsp
• Kosher Salt as needed
• Black Pepper 25 turns
• Yellow Onion (diced small) 200 g
• Carrots (medium diced) 360 g
• Chanterelle (halved or quartered) 250 g
• Garlic Clove (thinly sliced) 8
• Tomato Paste 2 tbsp
• Gin 360 ml
• Beef Stock 1200 ml
• Small Potatoes (halved or quartered) 10
• Lingonberry Jam as needed
• Parsley Leaves (finely chopped) 4 tbsp
• Cheesecloth (as needed)
• Kitchen Twine (as needed)
• Large mixing bowl
• Medium mixing bowl
• Rubber Spatula