Venison and Leek Stew
July 20, 2014
"This lovely tasting stew recipe is one I found in one of those cookbooks organisations put together as fundraisers and everyone submits their favourite recipe. The recipe submitor's name was listed as Bev. So thanks for sharing this Bev!"
- Serving Size: 1 (355.9 g)
- Calories 310.3
- Total Fat - 15.7 g
- Saturated Fat - 9 g
- Cholesterol - 53.7 mg
- Sodium - 416.2 mg
- Total Carbohydrate - 22.5 g
- Dietary Fiber - 3.1 g
- Sugars - 4.2 g
- Protein - 19.4 g
- Calcium - 80.8 mg
- Iron - 3.9 mg
- Vitamin C - 15.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Melt half the butter in a Dutch oven or heavy pot over medium-high heat and cook leeks, onions and garlic until translucent; remove from pot and set aside.
Season the flour coated venison with salt and pepper to taste.
Add the oil to the pan toss in the venison in batches and brown on all sides, you may need a bit more oil as you cook the meat; remove from pan and set aside.
Pour the wine into the pan and stir with a wooden spoon, scraping up the bits; simmer until reduced by half.
Preheat oven to 350 degrees Fahrenheit.
Place half the sliced potatoes in the pot; season generously with salt and pepper.
Add the meat and top with the onion and leek mixture.
Overlap the remaining potatoes on top of everything, add a bit more salt and pepper and sprinkle over the herbs.
Pour in the stock.
Place cover on Dutch oven or pot and cook for 2 hours.
Remove from oven and dot with the rest of the butter and pour in the cream.
Cook uncovered for 20 to 30 minutes, or until potatoes are golden brown.
No special items needed.