Venado (Patagonian Venison) Stew with Wild Mushrooms
Slow-braised Patagonian venison with wild mushrooms, Malbec wine, and root vegetables — an elegant Patagonian game stew, 50g protein.
20mPrep
165mCook
3Servings
440Calories
50gProtein
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Ingredients
- venison shoulder cubed
- wild mushrooms mixed
- Malbec wine
- beef stock
- carrots
- parsnip
- brown onion
- garlic cloves
- fresh thyme
- olive oil
Ingredients
- 400 g venison shoulder cubed
- 150 g wild mushrooms mixed
- 150 ml Malbec wine
- 400 ml beef stock
- 2 whole carrots
- 1 whole parsnip
- 1 whole brown onion
- 3 whole garlic cloves
- 5 g fresh thyme
- 20 ml olive oil
Instructions
- Brown venison in batches in olive oil; remove.
- Sauté onion and garlic 5 min.
- Add mushrooms; cook 5 min.
- Deglaze with Malbec; reduce by half.
- Add stock, carrots, parsnip, and thyme.
- Return venison; braise covered at 160°C for 2.5 hours.
- Season; serve with polenta or bread.