Menu Enter a recipe name, ingredient, keyword...
Logout / Welcome
Newsletter

Venison daube (stew)

By

Google Ads
Rate this recipe 4.1/5 (34 Votes)
Venison daube (stew) 0 Picture

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.

Like these recipes? Then you'll love

Leave a comment about this recipe

Venison daube (stew) Spring daude with asparagus, broad beans and ginger