clotildes fruit compotes girl with baloon

Victory Venison Stew

Apple_and_Pear Compote

Which Compote:Clotilde’s Apple & Pear Compote

Ingredients:350g venison, 1 onion, 200g smoked bacon lardons, 2 tbsp olive oil, 2 tbsp cream, salt & pepper

Marinade: 1 bottle red wine, ½ glass brandy, 1 carrot, 1 leak, 1 shallot, 1 garlic glove, baby leaf, thyme, parsley, 1 tbsp peppercorns.

Cranberry Sauce: 500g cranberries, 250g sugar


  1. Make the marinade and add the venison cut in pieces. Leave it in the fridge for 24 hours.
  2. When desired, heat oil in a pan and add the venison. Ensure meat is brown on both sides before adding the onion and bacon lardons and leave to cook for 3 to 4 minutes. Heat the marinade and bring to the boil for a few minutes. Add the marinade to the pan with the venison before adding salt & pepper. Cover and cook over a low heat for 2 hours. If necessary add more wine.
  3. In the meantime soften the cranberries and add sugar to make cranberry sauce.
  4. Just before serving add the cream to the stew and serve with Clotilde’s
  5. Apple & Pear Compote and the cranberry sauce.

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