Venison Daube
This is a fabulous one-pot dish for entertaining and a good, hearty family meal. A homemade meal and for anyone needing to cut down on their fat intake deer meat is the one for you. There are lots of delicious vegetables and a recipe for complimentary forcemeat dumplings to go with your meat stew, they are so tasty and comforting! Try these one-pot meal recipes that are easily prepared in a slow cooker and easily substituted with venison Pot Au Feu (2 meals in one) and delicious Beef Curry.
❤️About This Recipe
It is a game meat of course and deer meat has a slightly stronger taste than beef although in my opinion, very like beef.
This is the best warming venison stew which is called venison daube in France.
It is a tasty and healthy dish due to venison being lower in fat than beef.
🔢Instruction Notes
Depending on what cut of meat you buy, if for instance, you choose a venison steak, you will need to add a little butter or oil to the pan as the meat is very low in fat and will stick to the pan.
For this recipe, you will need a casserole or stewing venison cut into thick meaty chunks.
🤔What To Serve With This Dish
Serve with mashed potatoes: Garlic Mashed Potatoes or Aligot (mashed potatoes with cheese)
Vegetables of your choice: Parsnips or Easy & Quick Vegetable Bake.
❔FAQ
Venison meat comes in two types. The muscles that are worked little during the animal's life like the muscle from the back of the animal which has less connective tissue and therefore will be tender when not overcooked. It needs to be cooked at a low heat to medium-rare to keep it moist. On the other hand, the well used muscle tissue like most of the leg muscles will require a long cooking time and the removal of as much connective tissue as possible. For more information see Broken Arrow Ranch.
Venison is a red meat like beef and is often described as similar in taste but with a "gamie" or earthier flavor. Steaks And Game has a very good, clear description of the flavor and is quite accurate in my opinion.
✨Try These Delicious Recipes
📖 Recipe
Best Venison Stew
Ingredients
- 2 lb venison cubed
- 2 tablespoons oil vegetable or olive oil
- 4 celery sticks roughly sliced
- 2 medium onions thickly sliced
- 3 medium carrots roughly sliced
- 3 tablespoons flour
- 2 cups red wine
- 1 cup cup/½ pint chicken or vegetable stock
- ½ teaspoon each salt and black pepper
- Optional: add 2 potatoes roughly chopped and add ½ cup more stock
Additional Forcemeat Dumplings, optional, but so tasty!
- 2 tablespoon butter
- ½ cup lardons chopped small
- 1 small onion finely chopped
- 4 oz small fresh white breadcrumbs
- ¼ teaspoon dried thyme
- 1 egg slightly beaten
Instructions
- Heat the oil in a large heavy-bottomed casserole pan and fry the venison until browned. Do this in small batches otherwise, it will not brown easily. Remove from the pan.
- Add the sliced celery, carrots, and onions and fry until lightly browned.
- Stir in the flour and mix well.
- Add the red wine, stock, salt and black pepper.
- Bring the contents to a boil.
- Place the venison back into the pan and cover with a tight-fitting lid.
- Place in a preheated oven for about 2–3 hours or until the meat is tender.
How To Make The Dumplings
- Grill or fry the lardons (bacon chunks) until crisp, remove the rinds if there are any, and chop lardons into small pieces.
- Melt 1oz butter in a pan and fry the chopped onion until soft.
- Stir in the breadcrumbs along with the bacon, thyme, salt, and black pepper.
- Add the beaten egg and mix until it forms a ball.
- Divide into 4–6 balls.
- Place these in the casserole for the last 30 minutes of cooking time and cover with the lid.
Judith says
Venison is a nice change from the usual red meat, beef, and pork commonly found on our tables. The key is to cook it long and slow. Relax and enjoy the flavor of this new, delicious meat if you have never tried it before. The forcemeat dumplings go well with this stew, so be sure to make them! 😊