Venison daube (stew)
By Paul T

Ingredients
- 900 g venison (shoulder
- haunches)
- 100 g of fresh pork rind
- 1 ham bone
- 2 small onions pricked with cloves
- 2 carrots
- sliced
- zest of one orange untreated
- 1 bouquet garni (thyme
- bay leaf
- savory
- cinnamon stick)
- 3 cloves of garlic
- a bit of beef stock
- 1 litre of red wine
- olive oil
- salt and pepper
Details
servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 180mins
Cost Expensive
Preparation
Step 1
Cut the venison into cubes, about 50 g each. Sauté quickly in a pas in a little olive oil and reserve.
Step 2
Then in the bottom of the casserole, place the pork rind, the ham bone, onion with cloves, carrots, orange zest, garlic and bouquet garni.
Step 3
Return the meat to the casserole and add the red wine. Then, complete with the stock to moisten the meat. Bring to a boil, then reduce the heat and cover. Simmer 3 to 5 hours depending on the age of the deer (the meat should become very tender). Always keep the lid on the pot throughout cooking.
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