Venison Stew with Root Vegetables and Prunes

Venison Stew with Root Vegetables and Prunes

4.4 47 évaluations

Préparation 15min

Total 1h 50min

4 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 952 mg

Protides 37 g

Calories 1645 kJ / 391 kcal

Lipides 8 g

Graisses saturées 2 g

Glucides 35 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

A Very Thermomix® Christmas 63 Recettes
Royaume-Uni et Irlande

Vous pourriez aussi aimer...

Gooseberry and Ginger Biscuit Layers

25min

Cottage Pie with Colcannon Mash

1h 50min

Braised Lamb Shanks

3h 20min

Roast Lamb with Vegetables and Mint Sauce

2h

Beef Stew with Ghoulish Mashed Potato Ghosts

1h 30min

Chicken chorizo and chickpea stew

40min

Slow-cooked Lamb Curry with Cucumber Mint Couscous

9h

Roasted Marinated Chicken Thighs with Carrot Swede Mash

8h 45min

Luxury Fish Pie with Parmesan and Garlic Sweet Potato Mash

1h 20min

Lamb Dopiaza (Lamb and Onion Curry)

6h 30min

Spring Chicken Casserole

1h 30min

Chicken Curry with Spinach

1h 5min