This delicious grilled venison cheeks stew finds it's roots in the classic flemish stew. A legendary recipe over here in Belgium! But even legendary recipes can get an awesome twist! By replacing the beef with grilled venison and the brown beer with a Raspberry beer you'll get an amazingly tastefull meal to conquer the hearts of your dining guests
Start by preparing your BBQ for a direct grilling session at 200°C/400°F.
While the BBQ is heating up you season the Venison cheeks with salt and pepper.
Grill the Venison cheeks until they have a nice browned and slightly crusty surface. They don't need to be fully cooked in this stage.
Put the Grilled Venison aside for a while and put a large cast iron pot on the grid. Add some rapeseed oil and add the sliced onions, twigs rosemary and thyme twigs, bay leaves and nutmeg. Broil the onions until slightly browned (+-20 min.)
Halve the venison cheeks and add them to the pot once the onions are slightly browned.
Toss in the cranberries, raisins and Framboise beer. Let softly boil for a half hour without the lid.
After a half hour the alcohol should have evaporated. Add 8 Lotus Speculaas cookies to the stew and a tbsp. mustard. Let simmer for 2-3 hrs. until the venison cheeks are tender and almost falling apart. Close the lid.
Taste and add salt and pepper and honey at taste. The Lindemans Framboise beer is slightly tangy so normally you shouldn't add some extra vinegar. When using a different brand of framboise beer it might be necessary to add some vinegar at taste.