Game stew with Lindemans Gueuze and ‘sirop de Liege’

Game stew with Lindemans Gueuze and sirop de Liege

Ingredients

 2 bottles Lindemans Gueuze
 5 tbsp ‘sirop de Liège’ (or pear and apple jam)
 4 bay leaves
 6 juniper berries
 800 g stewing meat from game
 2 onions
 salt and pepper
 olive oil
 400 tagliatelle
Lindemans Lambic Gueuze

Directions

1

Mix the Lindemans Geuze, the ‘sirop de Liège’, the bay leaves and the juniper berries in a saucepan.

2

Place the pan on low heat until the syrup is softened and add salt and pepper to taste.

3

Pour the marinade over the game and put away in a cool place for 24 hours.

4

Peel the onions, cut them finely and sauté them in oil.

5

Put the game into the pan and pour the marinade over it.

6

Cover and let it simmer for at least 1 1/2 hours over very low heat.

7

Serve with the tagliatelle.

Ingredients

 2 bottles Lindemans Gueuze
 5 tbsp ‘sirop de Liège’ (or pear and apple jam)
 4 bay leaves
 6 juniper berries
 800 g stewing meat from game
 2 onions
 salt and pepper
 olive oil
 400 tagliatelle

Directions

1

Mix the Lindemans Geuze, the ‘sirop de Liège’, the bay leaves and the juniper berries in a saucepan.

2

Place the pan on low heat until the syrup is softened and add salt and pepper to taste.

3

Pour the marinade over the game and put away in a cool place for 24 hours.

4

Peel the onions, cut them finely and sauté them in oil.

5

Put the game into the pan and pour the marinade over it.

6

Cover and let it simmer for at least 1 1/2 hours over very low heat.

7

Serve with the tagliatelle.

Game stew with Lindemans Gueuze and ‘sirop de Liege’