Melt the butter in the pan and add the carrots and pearl onions. Bake these until glossy. Then add the roe meat and bake this until browned on the outside.
When the meat is baked, you can add the flour. Flour can easily stick to the pan, so make sure that you keep scraping the flour off the bottom of the pan. When it smells like fresh baked cookies, you add 400ml of the marinade, the madeira and the stock. Bring this to a boil, and let it cook for 1 hour on a low heat.
After one hour, you can add the potatoes. Bring the stew to a boil again and let it cook until the potatoes are cooked.
In the meanwhile, bake the mini mushrooms in a separate baking pan.
Now, we are almost done! You can add the baked mini mushrooms and the syrup to the stew. Mix everything and have a little taste. If you prefer the sauce to be thinner, you can add a little bit of water. However if the sauce needs to be thicker, you can cook the stew a little longer, on a low heat, without the lid on top.
Serve the stew with a spicy mustard or cranberry jelly.