Sliced venison stew
from the stag in the wild
Ready for shipping. Delivery time: 1 working day
The sliced venison stew is particularly popular for hearty ragouts.
Only the lean part of the shoulder is used for our high-quality venison stew. This is because the meat is more marbled and therefore remains wonderfully tender.
The tendon is removed by our master butcher before the meat is cut into cubes. The noble venison stew is particularly appreciated because of its low-fat meat structure. After a winter walk, it is the ideal dish to warm up deliciously.
Why shoulder is the best choice for venison stew?
The meat is more streaky than, say, leg or the noble loin of venison. However, this is just right for the long cooking time! Because the fat and collagen contained in the meat make the ragout really hearty and juicy.
Heavenly g(o)ut! Venison ragout - these side dishes go well with it
A venison ragout is a hearty dish in itself, but side dishes should not be missing. It is best to choose side dishes that also have a strong flavour of their own and round off the dish wonderfully.
We recommend something like: Napkin or bread dumplings, parsley potatoes, red cabbage or pumpkin vegetables.
Quantity per person
We recommend 250 g per person.
Herkunft und Haltung
The Waldviertel and Königsbrunn region in Lower Austria, with its large forest and meadow areas and low population density, is the ideal home for the wildlife that lives here.
Rivers and streams provide good irrigation for the area. This allows grasses and flowers to grow, providing prime fodder for the animals. Careful hunters and foresters manage these areas with great dedication. The shot animals are brought to the nearby game chamber, inspected by the official veterinarian and respectfully processed by our master butcher.
Game is healthy
The independent way of life of the game and the varied diet of grasses and herbs provide the unique taste that connoisseurs appreciate so much. Furthermore, venison is extremely low in fat and has a high proportion of healthy omega-3 fatty acids.
High standards ensure quality
Hunters and butchers work hand in hand to offer the best possible game quality. This includes, among other things, an exact shot, a close cooling chamber and the professional and flawless processing of the venison.
With a trained eye and a careful hand, the venison is processed into game specialities by master butcher Martin Böck in Rastenfeld. In addition to the classic cuts such as backs, legs or ragout, specialities such as venison burger patties are also produced.
Details to the article ”Sliced venison stew”
|Shelf life at 0-4°C
|Shelf life at -18°C
|Prepare and consume immediately after opening. Kitchen hygiene is important: Keep the cold chain. Store separately from other products. Work cleanly. Heat through before consumption.
|Storage advice (Fresh)
|Store refrigerated at 0 °C to +4 °C.
|Storage advice (deep-frozen)
|*** compartment (-18 °C): best before: see label - ** compartment: 2 weeks - * compartment or ice cube compartment: 1-3 days - Do not refreeze after defrosting.