Daube de cerf calédonien

Name: Daube de cerf calédonien
Total time: 240 min
Yield: Serves 6
Cuisine: New Caledonia
Ingredients: 1.2 kg (2.6 lb) venison shoulder; 250 ml (1 cup) red wine; 3 carrots; 2 onions; 4 garlic cloves; 2 tbsp tomato paste; 1 bouquet garni; 2 tablespoons oil

New Caledonian venison stew

⏱ 240 minServes 6Hard360 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1.2 kg (2.6 lb)venison shoulder
250 ml (1 cup)red wine
3carrots
2onions
4 clovesgarlic
2 tbsptomato paste
1bouquet garni
2 tbspoil

1.2 kg (2.6 lb) venison shoulder
250 ml (1 cup) red wine
3 carrots
2 onions
4 cloves garlic
2 tbsp tomato paste
1 bouquet garni
2 tbsp oil

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 cast-iron Dutch oven (30 cm / 12 in)

1 bowl (3 L / 3 qt)

1 paring knife

1 wooden spoon (30 cm / 12 in)

03 — Method

Cut the venison shoulder into large cubes and marinate in the fridge for 2 hours in the red wine with the crushed garlic, bouquet garni, salt and pepper.
Drain the venison, saving the marinade, then brown it on all sides in the oil in the Dutch oven and set aside on a plate.
Soften the sliced onions and carrots in the pot, then add the tomato paste and stir for 2 minutes to cook out its acidity.
Return the meat to the pot, deglaze with the strained marinade, then add hot water to just cover the venison.
Cover and simmer very gently for 3 hours, stirring now and then, until the venison is meltingly tender and the sauce has thickened.
Remove the bouquet garni, adjust the seasoning and serve the venison stew hot with steamed yams or mashed sweet potato.