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 | 35 g | |
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 | 0.2 g | |
1 tbsp | herbes de Provence | 2 g | |
1/8 tsp | peppercorns | 1 g | |
1 pinch | salt [optional] | 0.2 g |
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 9 g 3 % |
Fibre 1 g 4 % |
Sugars 2 g |
Net Carbs 8 g |
Protein 56 g |
Vitamin A 21 % |
Vitamin C 5 % |
Calcium 2 % |
Iron 59 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | ½ |
Meat and Alternatives | 7 |
Fats | 1 |
Wow: We had it for Thanksgiving tonite and everybody just LOVED it!
It just tasted like regular deer stew to me, I couldn't taste the brandy which was such a waste, I liked it but can make a better deer stew without all the fuss.