Venison Stew with Morels & Foie Gras - Recipe with images
The ultimate comfort food! This delicious venison stew is a warming, hearty meal that we like to enjoy in winter. Follow Chef Philippe's step-by-step, illustrated recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.meilleurduchef.com.
Cooking tools:
- Food mill
- Immersion blender
- Piping bag
- Dutch oven
- Saute pan
- Fine-mesh sieve
- Colander
- Saucepan
- Nonstick skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Kitchen scale
- Measuring cup
- Spoon
- Plastic wrap
- Oven
- Stove
- Refrigerator
- Plate
Ingredients
- 1kg stewing venison
- 3 carrots
- 1 onion
- 3 garlic cloves
- 3 cloves
- 1 bouquet garni
- Peppercorns
- Olive oil
- 1 bottle of Bordeaux red wine
- 30 50g flour
- 100g duck foie gras, partially cooked
- 100g morels, fresh or dried (weight when rehydrated)
- 50g unsalted butter
- Salt
- Espelette pepper
- Sweet potatoes
- 1 or 2 potatoes (optional)
- Unsalted butter
- Parsnips
- Milk
- Pumpkin
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