Ingredients with Measurements:
- 2 lbs venison stew meat, cut into bite-sized pieces
- 1 cup pearl barley
- 2 onions, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 4 cups beef broth
- 1 cup dry white wine
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp olive oil
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
3. Add the venison and brown on all sides, about 5-7 minutes. Remove from the pot and set aside.
4. Add the onions, carrots, and celery to the pot and sauté until softened, about 5 minutes.
5. Add the garlic and tomato paste and stir to combine.
6. Pour in the beef broth and white wine, and add the bay leaves and thyme.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
8. Add the venison back to the pot, along with the pearl barley.
9. Cover the pot and transfer to the preheated oven.
10. Bake for 2-2.5 hours, or until the venison is tender and the barley is cooked through.
11. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 2-2.5 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 340
Fat: 10g
Carbohydrates: 29g
Protein: 32g
Sodium: 800mg
Fiber: 6g
Sugar: 5g
Substitutions for ingredients:
- Beef stew meat can be used instead of venison.
- Farro or wheat berries can be used instead of pearl barley.
- Red wine can be used instead of white wine.
Variations:
- Add chopped potatoes to the pot for a heartier dish.
- Use different herbs, such as rosemary or oregano, for a different flavor profile.
- Add mushrooms for an earthy flavor.
Tips and tricks:
- Brown the venison in batches to avoid overcrowding the pot.
- Use a meat thermometer to ensure the venison is cooked to the desired temperature.
- Let the dish rest for 10-15 minutes before serving to allow the flavors to meld together.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh thyme on top.
Garnishes:
Sprinkle with chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a crusty bread and a green salad.
Suggested side dishes:
Roasted root vegetables or steamed green beans.
Troubleshooting advice:
- If the dish is too thick, add more beef broth or water.
- If the venison is tough, it may need to cook longer.
Food safety advice:
- Use a meat thermometer to ensure the venison is cooked to an internal temperature of 160°F.
- Store leftovers promptly in the refrigerator.
Food history:
Pichelsteiner is a traditional German stew made with meat and vegetables. It originated in Bavaria and is named after the town of Pichelstein.
Flavor profiles:
This dish is savory and hearty, with a rich meaty flavor and a nutty undertone from the pearl barley.
Serving suggestions:
Serve this dish on a cold winter night with a glass of red wine.
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