Venison daube (stew)

By Paul T

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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.