Venison stew with port and gingerbread, Brussels sprouts salad and sweet potato - The Messy Chef | Picky

I am that hobby cook who, behind his girlfriend's back, would still put a spoonful of sugar in the spaghetti sauce or stew. An annoying habit because even though I am absolutely not a dessert lover, I do like a little bit of sweetness in a savory dish. No wonder then…

Venison stew with port and gingerbread, Brussels sprouts salad and sweet potato By The Messy Chef I am that hobby cook who, behind his girlfriend's back, would still put a spoonful of sugar in the spaghetti sauce or stew. An annoying habit because even though I am absolutely not a dessert lover, I do like a little bit of sweetness in a savory dish. No wonder then…

Cook time: 30 minutes

Prep time: 195 minutes

Ingredients:

• 500 g Venison stew meat
• 1 Red Port wine
• 4 gingerbreads
• 2 Onions
• 2 Carrots
• 2 Laurel leaf
• Thyme
• Beef broth
• bacon cubes
• 1 handful sprouts
• Walnuts
• Honey
• Mustard
• Mayonnaise
• 2 Sweet potatoes
• 1 clove Garlic
• Vinegar

Main dish

Autumn,Winter,Comfort food,Main dish

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