This elegant venison stew is slowly braised in a full-bodied red wine marinade until the meat turns tender and the sauce becomes dark, silky and concentrated. Inspired by traditional French country cooking, it is a refined yet hearty dish for cold evenings and festive tables.
Sign in to interact
You must be signed in to like, rate, or comment on this recipe.
Overview
Preparation
40 min
Cooking
120 min
Total time
160 min
Servings
4
Marinade
Yes
Difficulty
Intermediate
Ingredients
Find the full list of ingredients and adjust quantities automatically.
Recommended cut
lombo 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 cubes in a non-reactive bowl or container and pour over the red wine until the meat is fully covered. Cover and refrigerate for 24 to 48 hours, turning once or twice if possible for even marinating.
15 min
Lift the venison from the marinade and pat it dry with paper towels. Strain and reserve the wine marinade. Season the meat lightly with fine salt and black pepper. Dice the onion and carrot, and keep the garlic cloves whole.
10 min
In a heavy casserole or Dutch oven, heat the olive oil with the butter over medium heat. Add the onion and carrot and cook gently for 6 to 8 minutes until softened and lightly golden. Stir in the flour and cook for 1 minute to remove the raw taste.
5 min
Gradually pour in the reserved marinade, stirring constantly to prevent lumps. Add the garlic, bouquet garni and coarse salt. Bring to a gentle simmer, then add the venison cubes and stir well.
90 min
Cover partially and cook very gently over low heat for about 1 hour 30 minutes, stirring from time to time. The sauce should barely simmer. If it reduces too quickly before the venison is tender, add a splash of water or light stock.
10 min
When the venison is tender, transfer the meat to a warm serving dish and keep it covered. Discard the bouquet garni from the sauce.
5 min
5 min
Tips
Plating
Pairings
Creamy mashed potatoes
A soft, buttery mash is ideal for soaking up the rich red wine sauce.
Celery root purée
Silky celeriac adds earthy sweetness that complements venison beautifully.
Buttered tagliatelle
Fresh egg pasta gives a classic, comforting base for the braised meat.
Food & wine pairing
FAQ
Yes. A 24-hour marinade already gives very good flavor. Forty-eight hours produces a deeper, more developed taste, especially with wild game.
Finish the sauce with cold butter for shine and body. You can also reduce the sauce a little longer if you want a thicker consistency.
Yes. It is an excellent make-ahead dish. Cool it quickly, refrigerate, then reheat very gently the next day for even better flavor.
Tender, boneless venison from the loin or another neat roasting cut works well here, as in the original recipe. For a more rustic stew, shoulder can also be used, but it may need longer cooking.
Yes. Cool the stew completely, freeze in an airtight container, and thaw overnight in the refrigerator before reheating gently.
Comments
Reader reviews
Log in to comment.
Sign in to commentNo comments yet.