Stew with Parsnip and Jerusalem Artichoke

Again a night of Cooking from De Krat. Tonight I'm using some ingredients for the very first time, one of the reasons why I have De Krat in the first place. Tonight I'm using: Venison, Parsnip, Jerusalem Artichoke, Chicory, Mushrooms and Apples.

The Stew:

Fry 40 gramsbacon in 1 tsp. olive oil, add 1 chopped shallot, 1 chopped clove of garlic and a tbsp. of thyme leaves, bake for about 5 min until it's soft. Fry 400 grams of stewing steak in pieces of 5 cm until its brown in a Casserole in 25 grams butter, than add the onion mixture. Turn the heat high and add 50 ml red wine vinegar, let it boil for a couple of minutes. Add 350 ml red wine and let this boil for a while. Add 3/4 of 350 ml boiling stock to the pan, together with the 1 Bay Leaf and 2 Cloves of garlic. Let it softly boil for 1 hour, stir every now and then and add some stock if necessary. Than add 1 tbsp. Dessert Wine and 100 grams Mushrooms and cook for another 15 minutes. Season with some salt and pepper if necessary.

Side Dishes: 

Jerusalem Artichoke Puree - Peel 500 gr of Jerusalem artichokes, boil them for about 25 minutes (keep some of the water apart). Mash together with a tsp. of mustard and a tbsp. of creme fraiche, salt&pepper and some fresh thyme. If Necessary add some of the boiling water to make it smoother.

Parsnip - Peel 500 grams of parsnip, cut them in pieces of about 5 cm long and put them in water with lemon. Cook for about 15 minutes, drain, add a knob of butter, salt and pepper.

Chicory Salad - Peel and chop 1 apple. Mix it with 1 tbsp. mayonnaise, 1 tsp. of mustard, 1 tbsp. olive oil and some lime juice, salt&pepper. Put in a couple of sliced pickled onions and 2 stumps of chopped chicory.