👨‍🍳 作り方

1. 1

   Toss the venison cubes with flour, salt, and pepper until evenly coated.

2. 2

   Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the venison in batches, then set aside.

3. 3

   Add the chopped onions, carrots, and celery to the pot. Cook until softened, about 8-10 minutes.

4. 4

   Stir in the minced garlic and cook for 1 minute until fragrant.

5. 5

   Pour in the red wine and scrape the bottom of the pot to loosen any browned bits. Let it simmer and reduce by half.

6. 6

   Return the browned venison to the pot. Add the beef or venison stock, bay leaves, thyme sprigs, and cinnamon stick. Bring to a simmer.

7. 7

   Cover the pot and transfer to a preheated oven at 160°C (320°F) or reduce the stovetop heat to low. Cook for 2 hours, or until the venison is tender.

8. 8

   Add the pear chunks to the stew. Continue to cook, covered, for another 30 minutes, or until the pears are tender.

9. 9

   Remove the bay leaves, thyme sprigs, and cinnamon stick. Season with salt and pepper to taste.

10. 10

    Serve hot, garnished with fresh parsley.