Venison stew with Hungarian spices

I went to to the butcher to get some bacon for breakfast and came home with cold cut meats and diced vension instead! I just couldn’t help myself. I picked up some bread from the baker as well and was on my way home for a cold breakfast. It was still delicious and most likely a little healthier than bacon!

Last week I went to Polpo and had a lovely dish of baked goats cheese and grapes on focaccia. It was delicious and I wanted to make something similar but different so here we go.

Goats cheese, baked grapes and fig toast, serves 2 as a starter – oven 200C

  • 1 slice sourdough
  • butter
  • goats cheese
  • grapes
  • 1 fig
  • black pepper
  • honey
  • balsamic glaze

Butter a large slice of sour dough bread and then add a generous amount of spreadable goats cheese on top. Twist over some black pepper and then add figs and grapes.

Bake for about 15 minutes, the bread will be crispy, the goats cheese soft and the baked grapes and figs will be full of flavour! Add balsamic glaze, honey and a final black pepper.


The fig added texture and it tasted delicious.


I didn’t want to cook a too large stew but in the end it could have easily served a family of four! Oops!

Hungarian vension stew, serves 4

  • diced vension, 300 gr
  • shitake mushrooms, clean and cut the stem off, cut them up and add to the stew, add the sliced tops when there is an hour left to cook
  • leek sliced
  • Hungarian spicy sausage, sliced
  • bayleaves
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 whole garlic, peeled and roughly chopped
  • Shaoxing rice wine, a splash
  • 1/2 bottle red wine
  • balsamic vinegar, a good splash
  • paprika powder
  • Hungarian spicy sauce, 1 tbsp
  • Cabbage, sliced
  • salt
  • black pepper
  • flour

Roll the meat in the flour and shake of any excess.

Pan fry the Hungarian sausage, or any spicy smoked sausage you have to release the oil. When it is starting to brown take the sausage out and add more oil and brown the meat. Once this is done add the shaoxing rice wine, the balsamic vinegar and the red wine. Then add the carrot, celery, a teaspoon of the Hungarian spicy sauce, bay leaves  I used 3, and the shitake mushroom stems. Bring to simmer and leave for an hour.

Sliced leek 15DecLeek

Hungarian spicy sauce


Shitake mushrooms15DecShitakeMushrooms

After an hour add the shitake mushroom tops and the cabbage and let simmer for another hour. I served it as it was with some chopped fresh tomatoes on top but it would work very well with rice or bulgur wheat for a more hearty dinner.


4 Responses to “Venison stew with Hungarian spices”
  1. ear Petra this stew sounds good to me!! I just wonder what ingredients are into the Hungarian spicy sauce. I’m very curious to know what type of spices are used to make the sauce!! The dish looks delicious, a perfect cold winter dinner!!

    • petra08 says:

      hi Rita

      it was very warming. I believe the Hungarian spicy sauce is based on spicy Hungarian peppers and the rest is all in Hungarian, but it is delicious! I am not sure if they sell it in the UK but if you see it, get it! 🙂

  2. K Donkey says:

    This is one reason I need to come home, this sounds a perfect recipe for a chilly winters evening. Even though I had just eaten reading this made me hungary (excuse the pun) again…..

    • petra08 says:

      hello there

      It is nice but it has to be a little cold outside as it is very warming but venison was perfect, I think beef cheeks would work as well! But even if it is a little cold here I can’t help but being a tiny bit jealous of warmer climates! 🙂

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