Unlike all the other wild meats, Roe is in season from January. Still having the cold temperatures around, this stew is a great dish in January. In this recipe the Roe meat is marinated for 24 hours in red wine and juniper berries. So make sure to start ahead!
Dutch Roe Stew 
Dutch Roe Stew
Dutch Roe Stew
Equipment
- Cooking pan
- Bowl
Ingredients
Ingredients
- 750 gram Roe Poulet in cubes of 2x2cm or 0.8×0.8 inches
- 2 tbsp Butter
- 2 tbsp Flour
- 1 Carrot
- 20 Pearl Onions
- 300 ml Vegetable Stock
- 250 gram Small Potatoes
- 4 tbsp Madeira or cognac
- 1 tbsp Syrup like Dutch Apple-Pear Syrup or Date Syrup
- 250 gram Mini Mushrooms
Marinade
- 500 ml Red Wine
- 400 ml Water
- 6 Juniper Berries
- 1 Onion
- 2 Bay Leaves
- 2 Cloves
- 2 cloves Garlic
- 1 tsp Salt
- 1 tbsp Sugar
- Some Thyme
Instructions
[24 Hours Ahead]
- To make this dish super delicious, the meat needs to be marinated for about 24 hours. This will add a lot of flavor and it tenders the meat; win-win situation!
- Let's make the marinade! Chop the onion in quarters, and crush the cloves of garlic. Add the roe poulet to a bowl and add all the ingredients of the marinade. You can add extra water until the meat is completely covered with liquid. Cover the bowl with plastic foil and leave it in the refrigerator for 24 hours.
Preparations
- Cut the carrot in cubes and remove the outer skin of the pearl onions. You can also wash the potatoes and remove any ugly parts.
- Take the meat from the marinade and dry the meat carefully with a kitchen towel or high quality kitchen paper.
- Sieve the marinade and keep it on the side.
Time to Cook!
- Melt the butter in the pan and add the carrots and pearl onions. Bake these until glossy. Then add the roe meat and bake this until browned on the outside.
- When the meat is baked, you can add the flour. Flour can easily stick to the pan, so make sure that you keep scraping the flour off the bottom of the pan. When it smells like fresh baked cookies, you add 400ml of the marinade, the madeira and the stock. Bring this to a boil, and let it cook for 1 hour on a low heat.
- After one hour, you can add the potatoes. Bring the stew to a boil again and let it cook until the potatoes are cooked.
- In the meanwhile, bake the mini mushrooms in a separate baking pan.
- Now, we are almost done! You can add the baked mini mushrooms and the syrup to the stew. Mix everything and have a little taste. If you prefer the sauce to be thinner, you can add a little bit of water. However if the sauce needs to be thicker, you can cook the stew a little longer, on a low heat, without the lid on top.
- Serve the stew with a spicy mustard or cranberry jelly.