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Venison Stew with Root Vegetables and Prunes

Venison Stew with Root Vegetables and Prunes
4.4 44 valoración
Prep. 15min
Total 1h 50min
4 portions
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Ingredientes

  • 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

Dificultad

fácil

Inf. nutricional por 1 portion

Sodio 952 mg
Proteína 37 g
Calorías 1645 kJ / 391 kcal
Grasa 8 g
Grasa saturada 2 g
Carbohidratos 35 g

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