Venison Stew with Root Vegetables and Prunes

Name: Venison Stew with Root Vegetables and Prunes
Prep time: 15 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4 portions
Ingredients: 2 garlic cloves; 200 g onions; 20 g olive oil; 600 g venison; 1 ½ Tbsp plain flour; 300 g carrots; 250 g butternut squash; 30 g tomato purée; 50 g port; 700 g water; 1 beef stock cube (for 0.5 l); 1 tsp fine sea salt; ¼ - ½ tsp ground black pepper; 2 sprigs fresh rosemary; 2 fresh bay leaves; 120 g pitted prunes; ground black pepper

4.3 ( 38 ratings )

Difficulty easy

Preparation time 15 min

Total time 1 h 50 min

Serving size 4 portions

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
ground black pepper to taste

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