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

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Niveau facile

Temps de préparation 15min

Temps total 1h 50min

Nombre de portions 4 portions

Ingrédients

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
ou 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

Infos nut.: par 1 portion
Calories: 1645 kJ / 391 kcal
Protides: 37 g
Glucides: 35 g
Lipides: 8 g
Graisses saturées: 2 g
Sodium: 952 mg