Venison Stew

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Venison Stew
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Health Score:
6,2 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
ready in 13 h. 50 min.
Ready in
Calories:
1209
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,209 kcal(58 %)
Protein28.17 g(29 %)
Fat39.26 g(34 %)
Carbohydrates151.91 g(101 %)
Sugar added0 g(0 %)
Roughage1.99 g(7 %)
Vitamin A757.47 mg(94,684 %)
Vitamin D0 μg(0 %)
Vitamin E1.94 mg(16 %)
Vitamin B₁0.61 mg(61 %)
Vitamin B₂0.97 mg(88 %)
Niacin8.33 mg(69 %)
Vitamin B₆0.45 mg(32 %)
Folate178.62 μg(60 %)
Pantothenic acid0.19 mg(3 %)
Biotin2.19 μg(5 %)
Vitamin B₁₂2.28 μg(76 %)
Vitamin C28.38 mg(30 %)
Potassium912.73 mg(23 %)
Calcium162.62 mg(16 %)
Magnesium57.83 mg(19 %)
Iron9.4 mg(63 %)
Iodine1.25 μg(1 %)
Zinc1.82 mg(23 %)
Saturated fatty acids14.65 g
Cholesterol302.69 mg

Ingredients

for
4
Ingredients
125 grams dried Apricot
4 tablespoons Cognac (or brandy)
250 grams onions
1 bunch Soup vegetables (carrot, parsnip, leek or other aromatic vegetables such as onion and celery)
750 grams Venison goulash
2 tablespoons vegetable oil
salt
freshly ground peppers
6 Juniper berries
½ liter Red wine
1 bay leaf
2 tan Cakes
1 parsley
How healthy are the main ingredients?
onionApricotsaltJuniper berriesparsley

Preparation steps

1.

Blanch the dried apricots in a pot of boiling water for a few seconds. Drain, transfer to a bowl, pour the Cognac over the apricots, cover and let soak overnight.

2.

Peel the onions and dice. Rinse, peel if necessary and chop the soup vegetables.

3.

Remove the fat and sinews from the venison. Heat the oil in a skillet and saute the meat until browned. Season with salt and pepper. Add the onions and soup vegetables (except for the leeks) to the pan and saute briefly.

4.

Add the juniper berries and bay leaf to the pan. Deglaze with the red wine and add the apricots. Cover and simmer for about 1 hour.

5.

Brown the cake rub and add to the pan, simmer another 30 minutes, stirring occasionally. During the last 5 minutes, add the leeks to the pan. Season with salt and pepper and serve the stew sprinkled with parsley.

6.

If desired, serve with spaetzle.