This hearty venison stew is slowly braised in red wine and stock until tender, then finished with cranberry preserves for a subtle sweet-tart lift that complements the richness of the meat.
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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 de veado em cubos
Cuisine type
France
Dish profile
Slow-cooked, rich, strong sauce
Adjust quantities
Quantities update automatically.
portions
Preparation
10 min
Place the venison in a large bowl with the carrots, onion, garlic, bay leaves, thyme, and 250 ml of the red wine. Cover and refrigerate overnight, or for at least 8 hours.
10 min
The next day, remove the meat from the marinade and pat it dry well with paper towels. Strain the marinade liquid and reserve it, keeping the vegetables separate. Drying the meat helps it brown properly.
8 min
Heat the olive oil and butter in a large heavy casserole or Dutch oven over medium-high heat. Add the marinated vegetables and cook for 5 to 6 minutes until lightly golden. Remove them to a plate. Season the venison with salt and pepper, then brown it in batches until well colored on all sides.
12 min
Return all the meat and vegetables to the pot. Sprinkle over the flour and stir for 1 minute. Add the tomato paste and cook briefly. Pour in the reserved marinade, the remaining red wine, and the beef stock. Add the bay leaves and thyme if needed. Bring just to a simmer.
10 min
Cover the pot and transfer to a preheated oven at 180°C. Cook for about 1 hour 30 minutes, or until the venison is tender. If the meat still feels firm, continue cooking for another 15 to 30 minutes.
135 min
Remove the pot from the oven. Skim any excess fat from the surface if needed. Stir in the cranberry preserves and simmer uncovered on the stovetop for 5 minutes to blend the flavors. Taste and adjust the seasoning with salt and pepper.
10 min
10 min
Tips
Plating
Pairings
Mashed potatoes
The classic choice for soaking up the rich red wine sauce.
Buttered egg noodles
Soft, silky noodles work especially well with tender braised venison.
Roasted root vegetables
Parsnips, carrots, and celeriac echo the sweetness in the stew.
Creamy polenta
A smooth, comforting base that balances the deep game flavor.
Food & wine pairing
FAQ
Yes. The stew will still work, but the overnight marinade improves flavor and helps tenderize the meat. If short on time, marinate for at least 2 hours.
Venison shoulder, neck, shank, or other well-worked braising cuts are best because they become tender during slow cooking.
Yes. After bringing the stew to a simmer, cover and cook it very gently on the stovetop for about 1 hour 30 minutes to 2 hours, stirring occasionally.
Lingonberry jam, redcurrant jelly, or a small spoonful of blackcurrant jam are all good alternatives.
Yes. Let it cool completely, portion it into airtight containers, and freeze for up to 3 months. Thaw in the refrigerator before reheating gently.
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