Deer Stew in Red Wine

Deer Stew in Red Wine

10 servings
Preparation 30 min
Cooking 1 h 30 min

380 calories per serving 


Ingredients

1.5 kg deer/venison cubes (shoulder)    
1/2 cup white flour (all purpose)   65 g
1/3 cup olive oil   85 mL
1 onions, finely chopped   200 g
1 carrots, finely chopped   100 g
1 stalk celery, finely chopped   70 g
2 cloves garlic, minced    
2 tbsp tomato paste   30 mL
1/4 cup Cognac, or brandy   65 mL
1 cup red wine   250 mL
1 1/4 cup beef broth   310 mL
3 bay leaf   0.4 g
3 cloves   0.1 g
1 tbsp herbes de Provence   2 g
1/8 tsp peppercorns   1 g
1 pinch salt [optional]   0.1 g

Before you start

A baking or casserole dish with a tight-fitting lid is necessary for this recipe.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Coat the meat cubes with the flour.
  2. Heat the oil in a heavy-bottom casserole dish over medium-high heat. Add the meat cubes in batches, and cook turning them until dark brown on all sides, 5-7 min. Take the cubes out of the casserole using a slotted spoon, then transfer them to a plate. Add salt and set aside.
  3. Add the onion, carrot and celery to the casserole. Sauté 5 min with stirring until softened. Add the garlic and cook 1 min with stirring. Add the tomato paste and Cognac. Let the liquid boil until it is almost completely evaporated. Pour in the red wine then bring to a boil until the liquid is reduced to about a half of its initial volume.
  4. Put the meat cubes back into the casserole then add the broth (just enough to cover). Add the bay leaves, cloves, herbs and peppercorns.
  5. Lower the heat, cover and simmer 1 h 30 min, or until the meat is tender. Add additional broth if necessary to obtain a thinner sauce.
  6. Take out the bay leaves, adjust the seasoning then serve in the warmed dishes.

Remarks

This stew can be made a few days ahead and reheated over moderate heat.

Nutrition Facts Table

Nutrition Facts

per 1 serving (220g)

Amount

% DV*

* DV = Daily Value

Calories

380

Fat

12 g

18 %

Saturated 3.5 g
+ Trans 0 g

19 %

Cholesterol

170 mg

Sodium

180 mg

7 %

Carbohydrate

9 g

3 %

Fibre

1 g

4 %

Sugars

2 g

Protein

56 g

Vitamin A

20 %

Vitamin C

4 %

Calcium

2 %

Iron

60 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ½ serving
Grain Products: ¼ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 2 servings

More info

Claims

Free :
Added Sugar
Source of :
Manganese, Vitamin K
Good source of :
Copper, Folacin, Magnesium, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin E
Excellent source of :
Iron, Niacin, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B2, Vitamin B6, Zinc

More info


This recipe is in the following categories: Game | Main courses/Entrées | High Iron | Kosher | Braise/Stew | Christmas | Thanksgiving | Italian

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