
3.4 lbs | deer/venison cubes (shoulder) | ||
1/2 cup | cornstarch | 2.4 oz | |
1/3 cup | olive oil | 2.9 fl.oz | |
1 | onions, finely chopped | 7.1 oz | |
1 | carrots, finely chopped | 3.5 oz | |
1 stalk | celery, finely chopped | 2.4 oz | |
2 cloves | garlic, minced | ||
2 tbsp | tomato paste | 1.4 oz | |
1/4 cup | Cognac, or brandy | 2.2 fl.oz | |
1 cup | red wine | 8.7 fl.oz | |
1 1/4 cup | beef broth | 10.6 fl.oz | |
3 | bay leaf | 0.1 oz | |
3 | cloves | 0.1 oz | |
1 tbsp | herbes de Provence | 0.1 oz | |
1/8 tsp | peppercorns | 0 oz | |
1 pinch | salt [optional] |
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.
This stew can be made a few days ahead and reheated over moderate heat.
per 1 serving (220 g)
Amount % Daily Value |
Calories 380 |
Fat 12 g 18 % |
Saturated
3.7 g
19 % |
Cholesterol 170 mg |
Sodium 180 mg 7 % |
Carbohydrate 10 g 3 % |
Fibre 1 g 4 % |
Sugars 2 g |
Net Carbs 9 g |
Protein 55 g |
Vitamin A 21 % |
Vitamin C 5 % |
Calcium 2 % |
Iron 57 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | ½ |
Meat and Alternatives | 7 |
Fats | 1 |