🧂 Ingredients
- 1 kg Venison stew meat(cubed)
- 50 g All-purpose flour
- 2 tbsp Olive oil
- 2 large Onions(chopped)
- 3 medium Carrots(peeled and chopped)
- 2 medium Celery stalks(chopped)
- 4 cloves Garlic cloves(minced)
- 250 ml Red wine
- 750 ml Beef or venison stock
- 2 leaves Bay leaves
- 3 sprigs Fresh thyme
- 3 medium Pears(peeled, cored, and cut into chunks)
- 1 stick Cinnamon stick
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley(chopped)
👨🍳 Instructions
- 1
Toss the venison cubes with flour, salt, and pepper until evenly coated.
- 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
Add the chopped onions, carrots, and celery to the pot. Cook until softened, about 8-10 minutes.
- 4
Stir in the minced garlic and cook for 1 minute until fragrant.
- 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
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
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
Add the pear chunks to the stew. Continue to cook, covered, for another 30 minutes, or until the pears are tender.
- 9
Remove the bay leaves, thyme sprigs, and cinnamon stick. Season with salt and pepper to taste.
- 10
Serve hot, garnished with fresh parsley.
💡 Pro Tips
- ✓For a deeper flavor, marinate the venison in red wine with herbs overnight before cooking.
- ✓If venison is unavailable, beef chuck roast can be substituted.
- ✓Adjust the sweetness by adding more or fewer pears, or a touch of honey if desired.
🔄 Variations
- Add a handful of dried cranberries in the last hour of cooking for a tart contrast.
- Serve with mashed potatoes, crusty bread, or pearl barley.