Venison Stew with Root Vegetables and Herbs
recipe

A delicious and hearty dish that is enhanced with fresh root vegetables and herbs, perfect for winter evenings and packed with nutrients.
Preparation Time: 2 hours
Serving Size: 4-6 servings

Ingredients:

- 800 g venison (cubed)
- 2 tbsp oil
- 1 onion (chopped)
- 3 garlic cloves (minced)
- 3 carrots (sliced)
- 2 potatoes (cubed)
- 1 celery stalk (sliced)
- 1 leek (sliced)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 dl beef broth
- 2 dl red wine
- 2 bay leaves
- 1 tbsp fresh thyme or 1 tsp dried
- 1 tbsp fresh rosemary or 1 tsp dried

Instructions:

1. Heat oil in a large pot over medium heat. Add the venison and brown it all over.
2. Add the chopped onion and minced garlic, sautéing until softened.
3. Add the carrots, potatoes, celery, and leek, mixing well.
4. Season the mixture with salt and black pepper.
5. Pour in the beef broth and red wine. Add the bay leaves and herbs.
6. Bring to a boil, then reduce the heat and let the stew simmer gently for about 1.5 hours, until the meat is tender and the vegetables are cooked.
7. Remove the bay leaves before serving.
Nutritional Information (per serving):
- Energy: 450 kcal
- Protein: 40 g
- Fat: 15 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Salt: 1 g

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