Ingredients
- 1/4 cup butter (divided)
- 8 ounces leeks, trimmed and sliced
- 1 yellow onion, chopped
- 1 tablespoon or more oil (olive oil)
- 1 pound venison (cubed tossed with 2 tablespoons flour)
- Salt and pepper to taste
- 2 garlic cloves, chopped
- 1 pound sliced potatoes
- 2 tablespoons parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon ground dried rosemary
- 2 cups vegetable broth
- 1/2 cup white wine
- 3/4 cup cream
How to Make
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Step 1: 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.
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Step 2: Season the flour coated venison with salt and pepper to taste.
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Step 3: 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.
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Step 4: Pour the wine into the pan and stir with a wooden spoon, scraping up the bits; simmer until reduced by half.
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Step 5: Preheat oven to 350 degrees Fahrenheit.
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Step 6: Place half the sliced potatoes in the pot; season generously with salt and pepper.
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Step 7: Add the meat and top with the onion and leek mixture.
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Step 8: Overlap the remaining potatoes on top of everything, add a bit more salt and pepper and sprinkle over the herbs.
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Step 9: Pour in the stock.
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Step 10: Place cover on Dutch oven or pot and cook for 2 hours.
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Step 11: Remove from oven and dot with the rest of the butter and pour in the cream.
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Step 12: Cook uncovered for 20 to 30 minutes, or until potatoes are golden brown.
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Step 13: Enjoy!
We hope you enjoy this recipe!
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