Venison Stew

Venison Daube

This is a fabulous Venison Stew for entertaining as well as a good hearty family meal.

A warming venison stew which is called venison daube in France is a tasty and healthy dish due to venison being low in fat and cholesterol.

So for anyone needing to cut down on their fat and cholesterol intake this is the meat for you. It is a game meat of course and it is has a slightly stronger taste than beef although in my opinion, very like beef.

So 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 casserole or stewing venison cut in thick meaty chunks.

I have also been very naughty and made some delicious forcemeat dumplings to go with your venison stew – so comforting.

The Most Delicious Venison Stew

Ingredients

·         2lbs venison cubed

·         2 tablespoons oil, vegetable or olive oil

·         4 celery sticks, roughly sliced

·         2 onions, thinly sliced

·         3 carrots, sliced

·         3 tablespoons flour

·         2 cups red wine

·         ½ pint chicken or vegetable stock

·         Salt and black pepper

 

Additional Forcemeat Dumplings – optional but so tasty!

·         1oz butter

·         4oz lardons

·         1 small onion finely chopped

·         4oz fresh white breadcrumbs

·         ¼ teaspoon dried thyme

·         1 egg slightly beaten

·         Salt and black pepper

Method

·         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 and salt and black pepper.

·         Bring the contents to the boil.

·         Place the venison back into the pan and cover with a tight fitting lid.

·         Place in a pre-heated oven for about 2–3 hours or until the meat is tender.

 

To make the forcemeat dumplings:

·         Grill or fry the lardons until crisp, remove the rinds 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.

Serve your venison stew with mashed potatoes and your favourite seasonal vegetables.

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