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Venison daube (stew)


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  • 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


servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 180mins
Cost Expensive


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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