Venison Stew with Root Vegetables and Prunes - Cookidoo® – the official Thermomix® recipe platform

Ingredients

• 2 garlic cloves
• 200 g onions
• 20 g olive oil
• 600 g venison
• 1 ½ Tbsp plain flour
• 300 g carrots
• 250 g butternut squash
• 30 g tomato purée
• 50 g port
• 700 g water
• 1 beef stock cube (for 0.5 l)
• 1 tsp fine sea salt
• ¼ - ½ tsp ground black pepper
• 2 sprigs fresh rosemary
• 2 fresh bay leaves
• 120 g pitted prunes
• ground black pepper