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Welcome to XOTC. Get inspired for your everyday cooking and what relates to the obsession that is inside all of us, great food.

Game meat casserole

Game meat casserole

  • 500 g venison, diced

  • 1 large onion

  • 2 garlic cloves

  • 1 apple

  • 500g mixed mushrooms

  • fresh thyme sprigs

  • fresh rosemary sprigs

  • 1 teaspoon smoked paprika

  • 5 crushed juniper

  • 2 bay

  • 1 carrot

  • 2 celery sticks

  • 1 bottle red wine

  • 1/2 dl game broth

  • 1 tablespoon dark syrup

  • butter and olive oil for frying

  • 25g cold butter, diced

  • salt and pepper

Finely chop the onion and garlic. Cut the carrot, celery and apple into small cubes. Saute onion and garlic in butter and olive oil. Add the meat chunks and fry. Add the spices, carrot, celery and apple cubes. Pour the stock and red wine in and let simmer for 1 hour over low heat. Fry the mushrooms in butter and pour the mushrooms in the stew and let simmer an additional half hour. Season with salt and pepper. Stir in cold butter cubes just before serving and garnish with fresh thyme. Serve with bread or potato / celery puree.

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