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Afbeelding van een hutsepot in een diep, wit bord.
Athos Burez

A venison hotchpotch

Old recipe

When the stew is on the fire, take a piece of bacon, a handful of sage and some salt. Let it all boil. When it is done, leave it to cool. Take a piece of toasted white bread and let it soak in some red wine. Put it in a pot after you have mixed it with some vinegar. Then take a thinly diced onion and sauté the pieces in melted bacon. Add it to the game meat and let it cook, together with pepper, ginger, nuts and an ounce of cloves, to taste. If it is too thick, dilute with red wine.

New recipe

Ragout garnished with cocktail onions and mushrooms, fine spice blend. Toasted sourdough bread, served separately with pickled mushrooms and lardo di collonato.

For 4 people:

  • 200 g cocktail onions
  • 100 g smoked bacon in cubes
  • 750 g boar or venison leg
  • 250 g mixture of wild mushrooms
  • 2 dl red wine
  • 1 dl red port
  • 5 dl game stock several tablespoons aged balsamic vinegar


Make a mixture of cloves, juniper berries, nutmeg, cardamom and caraway. Grind it together. Use 1 tablespoon of this in the preparation. 8 thin slices of sourdough bread (brushed with nut oil and toasted in the oven), 100 g thin slices of lardo di collonato, 100 g pickled mushrooms: bake them with some garlic and thyme, deglaze with a dash of vinegar and poultry stock. Leave to cool and store like this.


Sear the meat, take it out of the pan, deglaze the pan with the red wine and port, let thicken. Gently fry the peeled cocktail onions, add smoked bacon, add the meat with the thickened red wine and spices and only just cover it with the stock. Allow to cook gently, finish with the fried mushrooms and balsamic vinegar.

Serve in a deep plate and finish with the toasted sourdough bread, with thin slices of lardo and pickled mushrooms.

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