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Venison Stew with Root Vegetables and Prunes

Venison Stew with Root Vegetables and Prunes
4.4 46 ratings
Prep. 15 min
Total 1 h 50 min
4 portions
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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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