Lean chunks of venison are simmered in a rich red wine stock flavoured with sweet and tart raspberries.
Prepare all your vegetables and heat up the pot with a little oil on medium heat. When heated, sear all the venison until browned and then remove from the pot. Put the onions and garlic in the pot and cook until soft and then add the carrots and squash slices, add all of the seasonings. Add the stock and red wine and bring to a simmer and add in the meat and season with salt and pepper. Bring to a boil and then cover and turn the heat down low and simmer for at least 2 hours. An hour before serving, add in the berries.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Origin: adapted from traditional Scottish family recipe.
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