Venison stew with gingerbread

Ingredients 

• 500g stew meat (deer)   

• 1 tablespoon Liège syrup    

• 2 Brugse Zot double    

• 100 ml water    

• ½ beef stock cube    

• 2 onions     

• 100 grams of celeriac     

• 1 carrot    

• 1 sweet potato ( +-150 g)    

• 1 bouquet of herbs (bay leaf/rosemary/thyme)    

• 2 tbsp butter    

• Pepper and salt    

• 2 tbsp flour    

• 2 slices of gingerbread    

• 1 sheet of puff pastry    

• 1 egg yolk       

Instructions 

1. Season the meat with a generous amount of salt and pepper. Fry in some butter. Chop 2 onions and fry them too.    

2. Peel the sweet potato, carrot and celeriac and cut into cubes.    

3. Add to the pan and fry for 5 minutes. Add the flour and stir well.    

4. Add the Liège syrup and deglaze with the Brugse Zot Dubbel. Add the water, half a bouillon cube and a bouquet of herbs.    

5. Put 2 slices of gingerbread in the pot and cook for about 60-90 minutes without a lid on the pot. Allow to cool slightly to lukewarm.    

6. Put the stew in a bowl.    

7. Heat the oven at 200 degrees. Place the puff pastry over the jars and press the edges well. Rub the top with some beaten egg yolk and place in the oven for 20 minutes until the puff pastry is crispy.    

8. Serve and enjoy with a Brugse Zot Dubbel.