• Home
  • Deer
  • Savory Venison and Prune Stew Recipe
0 0
Savory Venison and Prune Stew Recipe

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 1/2 kg venison
600 ml red wine
1 tablespoon thyme
150 g butter
3 onions
200 g bacon
2 sprigs rosemary
60 g flour
2 carrots
250 g prunes
5 garlic cloves
1 liter beef stock
3 bay leaves
1 7/8 kg potatoes
250 g chestnuts

Nutritional information

1325.4
Calories
412 g
Calories From Fat
45.9 g
Total Fat
22.1 g
Saturated Fat
360.6 mg
Cholesterol
1275.5 mg
Sodium
117.5 g
Carbs
11.4 g
Dietary Fiber
22.2 g
Sugars
92.3 g
Protein
1084g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Savory Venison and Prune Stew Recipe

Features:
    Cuisine:

    Venison and prune casserole

    • 900 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Venison and Prune Casserole, Venison and prune casserole, Venison and prune casserole


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Marinate the Venison Overnight in 300ml of Wine and the Thyme.

    2
    Done

    the Next Day, Preheat the Oven to 150c/Gas 2.

    3
    Done

    in a Heavy-Based Pan, Heat a Third of the Butter and Gently Fry the Onions, Bacon and Rosemary For 10 Minutes.

    4
    Done

    Tip the Meat Into a Colander Over a Bowl in the Sink, Saving the Marinade, and Season Well. Set the Marinade Aside and Scatter the Flour on the Meat and Toss Lightly.

    5
    Done

    Set Aside the Oniony-Bacon Mix, Leaving the Bacon Fat in the Pan. Add the Meat to the Pan and Fry on a Medium Heat, Stirring Regularly.

    6
    Done

    Add the Carrots, Prunes and Garlic and Fry Until You Can Smell the Garlic. Tip the Onions and Bacon Back in and Pour in the Second Glass of Red Wine and the Leftover Marinade.

    7
    Done

    Bring to the Boil, Then Pour in the Stock to Submerge the Meat. Season, Add the Bay Leaves, Then Cook in the Oven For 2 1/2 Hours. the Meat Is Done When It Is Very Tender but Still Holding Its Shape.

    8
    Done

    About 45 Minutes Before Serving, Put the Spuds on the Boil and Drain and Mash When Soft. Melt the Rest of the Butter in the Milk and Warm the Chopped Chestnut Pieces in It Before Stirring Them Into the Mash. Season Well.

    9
    Done

    When the Stew Is Cooked, Let It Sit Out of the Oven With the Lid Still on For at Least 15 Minutes. Skim Off Any Excess Fat and Season to Taste.

    10
    Done

    Serve in Shallow Bowls With the Mash, a Handful of Watercress, and a Little Blob of Cranberry Jelly.

    Avatar Of Carter Marshall

    Carter Marshall

    Burger boss crafting juicy and flavorful burgers with unique toppings.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Jalapeno Rellenos
    previous
    Jalapeno Rellenos
    Chicken In Sweet And Hot Pepper Sauce
    next
    Chicken In Sweet And Hot Pepper Sauce
    Jalapeno Rellenos
    previous
    Jalapeno Rellenos
    Chicken In Sweet And Hot Pepper Sauce
    next
    Chicken In Sweet And Hot Pepper Sauce

    Add Your Comment

    eighteen − two =