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Ingredients
- 1 onion quartered
- 30 g rapeseed oil
- 70 g bacon lardons (1-2 cm)
- 400 g venison diced (2 cm)
- 100 g carrots sliced (2 cm)
- 100 g celeriac cut in pieces (2 cm)
- 70 g leeks sliced (1 cm)
- 350 g potatoes diced (2 cm)
- 50 g tomato purée
- 400 g water
-
2
vegetable stock cubes (for 0.5 l each) crumbled
or 2 tsp vegetable stock paste, homemade - 1 Tbsp grated lemon zest
- ½ tsp fine sea salt
- ½ tsp ground black pepper
- ½ tsp caraway seeds
-
1
tsp fresh marjoram leaves only
or 1 tsp fresh thyme leaves only - 1 tsp hot paprika
- 150 g green peppers cut in strips (0.5 cm)
- 150 g red peppers cut in strips (0.5 cm)
- ground cayenne pepper to taste
- Nutrition
- per 1 portion
- Calories
- 364 kcal / 1524 kJ
- Protein
- 29.8 g
- Fat
- 14.2 g
- Carbohydrates
- 29.2 g
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