It is recommended for stews made from venison. It enriches slow-cooked stews with the flavors of juniper berries, tarragon and boletus.
Sea salt, black pepper, garlic, onion, thyme, dry boletus, juniper berries, bay leaves
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Fry the meat in a cast iron pot with plenty of butter. Add the onion, a little sugar and the chopped celery. Add a generous amount of Game Stew Seasoning. Add stock and leave until the meat separates from the bone. Add cream and a pinch of Dijon mustard.
