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

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Également présenté dans

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

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