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Hearty Venison Stew: A Rustic and Flavorful One-Pot Meal

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Ingredients

Adjust Servings:
500 g venison
2 large carrots
1 onion
2 celery ribs
150 g mushrooms
1 (400 g) can borlotti beans
2 tablespoons flour
25 g butter
1 tablespoon red currant jelly
1 beef stock cube
350 ml red wine
1 sprig fresh thyme
1 sprig fresh rosemary
1 bay leaf
salt and pepper

Nutritional information

516.2
Calories
88 g
Calories From Fat
9.8 g
Total Fat
5 g
Saturated Fat
153.4 mg
Cholesterol
541.2 mg
Sodium
41.3 g
Carbs
12.1 g
Dietary Fiber
7 g
Sugars
49.3 g
Protein
291g
Serving Size

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Hearty Venison Stew: A Rustic and Flavorful One-Pot Meal

Features:
    Cuisine:

    This recipe also works well with beef, but venison is far tastier and better for you, since it is very low in fat. If you want to make this recipe even lower fat you can leave out the stage with the butter and flour, put it all in one pot without frying the veg (although you will still need to seal the meat) and thicken the whole thing at the end of cooking by adding a couple of spoonfuls of gravy granules. Serve it with mashed potato.

    • 230 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Venison Casserole, This recipe also works well with beef, but venison is far tastier and better for you, since it is very low in fat If you want to make this recipe even lower fat you can leave out the stage with the butter and flour, put it all in one pot without frying the veg (although you will still need to seal the meat) and thicken the whole thing at the end of cooking by adding a couple of spoonfuls of gravy granules Serve it with mashed potato , This recipe also works well with beef, but venison is far tastier and better for you, since it is very low in fat If you want to make this recipe even lower fat you can leave out the stage with the butter and flour, put it all in one pot without frying the veg (although you will still need to seal the meat) and thicken the whole thing at the end of cooking by adding a couple of spoonfuls of gravy granules Serve it with mashed potato


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    Steps

    1
    Done

    Turn on the Oven to 170c.

    2
    Done

    Melt Half the Butter in a Large Lidded Casserole.

    3
    Done

    Fry the Finely Diced Onion, Celery and Garlic Until Softened.

    4
    Done

    Add the Mushrooms (halved or Quartered), Borlotti Beans and Carrots and Fry For a Further Two Minutes.

    5
    Done

    Add the Flour and Stir Until the Butter Is Absorbed by the Flour and the Contents of the Pan Are Coated, Cook For Another Two Minutes.

    6
    Done

    Add the Red Wine, Chopped Herbs, Bay Leaf, Redcurrant Jelly and Crumble in the Stock Cube, Add Salt and Pepper to Taste, Stir Well Leave to Simmer.

    7
    Done

    Melt the Remaining Butter in a Small Frying Pan and Brown the Cubed Venison, This Should Be Done as Briefly as Possible So That the Meat Does not Lose It's Tenderness.

    8
    Done

    Add the Meat to the Casserole, Put the Lid on and Place in the Middle of the Oven.

    9
    Done

    After Half an Hour Turn the Oven Down to 130c and Leave to Cook For 2-3 Hours, Check Periodically and Add More Water If Needed.

    Avatar Of Elara Childress

    Elara Childress

    Culinary alchemist turning everyday ingredients into extraordinary dishes.

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