Venison Stew with Root Vegetables and Prunes
TM6 TM5

Venison Stew with Root Vegetables and Prunes

3.8 (9 ratings)

Ingredients

  • 2 garlic cloves
  • 200 g onions, sliced (5 mm)
  • 20 g olive oil
  • 600 g venison, boneless, cut in pieces (2 cm)
  • 1 ½ Tbsp plain flour
  • 300 g carrots, halved lengthways then sliced (3 cm)
  • 250 g butternut squash, cut in pieces (3 cm)
  • 30 g tomato purée
  • 50 g port
  • 700 g water
  • 1 beef stock cube (for 0.5 l), crumbled
    or 1 heaped tsp beef stock paste, homemade
  • 1 tsp fine sea salt, plus extra to taste
  • ¼ - ½ tsp ground black pepper, plus extra to taste
  • 2 sprigs fresh rosemary, leaves only
  • 2 fresh bay leaves
  • 120 g pitted prunes

Nutrition
per 1 portion
Calories
1645 kJ / 391 kcal
Protein
37 g
Carbohydrates
35 g
Fat
8 g
Saturated Fat
2 g
Sodium
952 mg

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