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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难易度简易

准备时间 15 分钟

总时间 1小时 50 分钟

份量 4 portions

食材

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
或 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

营养价值: 每 1 portion
热量: 1645 kJ / 391 kcal
蛋白质: 37 g
碳水化合物: 35 g
脂肪: 8 g
饱和脂肪: 2 g
钠: 952 mg