This slow-cooked venison stew is inspired by rustic French country cooking and adapted for English-speaking home cooks. Roe deer is marinated in red wine with aromatic vegetables, then gently braised until tender and finished with cream for a luxurious sauce.
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Overview
Preparation
30 min
Cooking
150 min
Total time
180 min
Servings
6
Marinade
Yes
Difficulty
Intermediate
Ingredients
Find the full list of ingredients and adjust quantities automatically.
Recommended cut
perna ou pá em cubos
Cuisine type
France
Dish profile
Slow-cooked, rich, strong sauce
Adjust quantities
Quantities update automatically.
portions
Preparation
10 min
Peel and dice the onion and carrots. Dice the celery and crush the garlic. Place the venison in a large non-reactive bowl with the onion, carrots, celery, garlic and bouquet garni. Season lightly with salt and pepper, pour over the red wine, cover and refrigerate overnight, ideally for 12 to 18 hours.
10 min
The next day, lift the venison out of the marinade and pat it dry thoroughly with kitchen paper. Strain the marinade, keeping both the wine and the vegetables. Drying the meat well helps it brown properly.
10 min
Heat the olive oil in a large heavy casserole over medium-high heat. Brown the venison in batches so the pan does not crowd. Transfer the browned meat to a tray as you go.
20 min
Add the strained vegetables to the casserole and cook for 5 to 7 minutes until lightly softened. Return the browned venison to the pot, sprinkle over the flour and stir for 1 minute to coat everything evenly.
6 min
Pour in the reserved red wine marinade and add the bouquet garni. Bring just to a gentle simmer, scraping the bottom of the pot. The liquid should nearly cover the meat; add a little water or stock only if needed. Cover with a lid.
120 min
Cook over very low heat for about 2 hours, or until the venison is tender. Stir from time to time and check that the stew is simmering gently, never boiling hard.
15 min
Stir in the cream and simmer uncovered for 10 to 15 minutes until the sauce is smooth and lightly thickened. Taste and adjust the seasoning. If the wine tastes a little sharp, stir in the dark chocolate until melted. Remove the bouquet garni before serving.
5 min
Tips
Plating
Pairings
Mashed potatoes
Creamy mashed potatoes are the classic partner for the rich red wine sauce.
Buttered tagliatelle
Fresh egg pasta gives the dish a comforting, old-world feel.
Polenta
Soft polenta offers a smooth, mellow base that balances the gamey depth of the venison.
Roasted root vegetables
Parsnips, carrots and celeriac add sweetness and texture.
Food & wine pairing
FAQ
Yes. Shoulder, neck or leg suitable for stewing all work well. Choose a cut with enough connective tissue to become tender during slow cooking.
Yes, this method also works very well with wild boar. The cooking time may need to be extended slightly depending on the cut and age of the meat.
For the best flavor and texture, yes. An overnight red wine marinade helps soften the meat and gives the stew greater depth.
Yes. Let it cool completely, then freeze in airtight containers for up to 3 months. Defrost overnight in the fridge and reheat gently.
A small piece of dark chocolate can round out excess acidity and bitterness from the wine without making the sauce taste sweet or chocolaty.
Comments
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