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Venison Stew
A warm hearty venison stew perfect for a winter dinner with the family.
Course
Main Course
Cuisine
Italian
Prep Time
15
minutes
minutes
Cook Time
2
hours
hours
Total Time
2
hours
hours
15
minutes
minutes
Servings
2
people
Calories
360
kcal
Author
Jessica Montanelli
Ingredients
10.5
oz
Venison
3.5
oz
Sliced Carrots
3.5
oz
Sliced Celery
3.5
oz
Sliced Onion
8
oz
Peeled and cubed Potatoes
⅓
cup
Red Wine
4-5
Bay Leaves
1-2
twigs of Rosemary
Beef Stock
Flour
Olive Oil
Salt
Black Pepper
½
tablespoon
Juniper berries
optional
US Customary
-
Metric
Instructions
Cut the venison meat in big chunks (about 2.5cm / 1in) and coat them with flour.
Warm the olive oil in a large pan and brown the meat on all sides.
Add the carrots, celery and onion and cook for a couple more minutes.
Pour the wine and let the alcohol evaporate then add the beef stock to cover the meat up to 5cm /2 in.
Add the potatoes, rosemary, juniper berries and bay leaves and simmer at low heat for 1 to 2 hours. (Add more stock if necessary)
Adjust with salt and pepper if necessary and serve.
Nutrition
Calories:
360
kcal
|
Carbohydrates:
33
g
|
Protein:
38
g
|
Fat:
5
g
|
Saturated Fat:
2
g