Venison Stew with Root Vegetables and Prunes

Venison Stew with Root Vegetables and Prunes

4.4 44 rating

Prep. 15min

Total 1 h 50min

4 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 952 mg

Protein 37 g

Calories 1645 kJ / 391 kcal

Fat 8 g

Saturated fat 2 g

Carbohydrates 35 g

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UK and Ireland

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