Ingredients with Measurements:
- 2 lbs venison stew meat, cut into 1-inch pieces
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 2 cups red wine
- 2 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
3. Add the venison stew meat and brown on all sides, about 5-7 minutes. Remove the meat from the pot and set aside.
4. Add the chopped onion, garlic, carrots, and celery to the pot and sauté until the vegetables are softened, about 5 minutes.
5. Sprinkle the flour over the vegetables and stir to combine.
6. Add the red wine and beef broth to the pot, stirring to combine.
7. Add the bay leaves, thyme, and rosemary to the pot and stir to combine.
8. Return the browned venison stew meat to the pot and stir to combine.
9. Bring the stew to a simmer, then cover the pot with a lid and transfer to the preheated oven.
10. Cook the stew in the oven for 2-3 hours, or until the venison is tender and the sauce has thickened.
11. Remove the pot from the oven and discard the bay leaves.
12. Season the stew with salt and pepper, to taste.
13. Serve the Istrian Venison Stew with Red Wine hot, garnished with fresh herbs or chopped parsley.
- Time:
Preparation time: 20 minutes
- Cooking time: 2-3 hours
5. Temperature:
- Preheat the oven to 350°F.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 420
- Fat: 12g
- Carbohydrates: 12g
- Protein: 58g
- Sodium: 840mg
Substitutions for ingredients:
- Beef stew meat can be substituted for venison stew meat.
- Chicken broth can be substituted for beef broth.
- Fresh herbs can be substituted for dried herbs.
Variations:
- Add potatoes or mushrooms to the stew for additional flavor and texture.
- Use white wine instead of red wine for a lighter flavor.
- Add a splash of balsamic vinegar or Worcestershire sauce for a tangy kick.
Tips and tricks:
- Brown the venison stew meat in batches to ensure even browning and prevent overcrowding in the pot.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while sautéing the vegetables.
- Let the stew cool slightly before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the stew in individual bowls, garnished with fresh herbs or chopped parsley.
Garnishes:
- Fresh herbs, such as thyme or rosemary
- Chopped parsley
Pairings:
- Serve the Istrian Venison Stew with Red Wine with a crusty bread or a side salad.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots
- Mashed potatoes or polenta
- Crusty bread or garlic bread
Troubleshooting advice:
- If the stew is too thin, simmer it on the stove over low heat until it thickens to your desired consistency.
- If the stew is too thick, add more beef broth or red wine to thin it out.
Food safety advice:
- Make sure to cook the venison stew meat to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Istrian cuisine is a blend of Italian, Croatian, and Slovenian influences, and is known for its use of fresh seafood, truffles, and game meats.
Flavor profiles:
- The Istrian Venison Stew with Red Wine is rich and hearty, with a deep flavor from the red wine and herbs.
Serving suggestions:
- Serve the Istrian Venison Stew with Red Wine as a main course for a cozy dinner party or family meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Croatian