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Continued: Recipe: Venison Daube

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  • Last update: November 27, 2013 - 2:00 PM

Bouquet garni (bay leaf, parsley and thyme sprigs, tied in a bundle with kitchen string)

• 1 tbsp. orange zest

Parchment paper, cut to fit the inside diameter of the pot

• 1/4 lb. fresh mushrooms, sliced

2 dozen black olives, rinsed and pitted

• 2 tbsp. chopped fresh parsley

Directions

Sauté the carrots, celery, and onion in the olive oil in a small skillet over low heat. Add the 2 tablespoons herbs and garlic, and continue cooking until the flavors are released. Add the wine, salt and peppercorns. Bring the liquid to a boil, then reduce and simmer for 10 to 15 minutes. Remove from the heat and allow to cool completely.

Place the cuts of meat in a bowl and pour the cooled marinade over them. Cover with foil and refrigerate overnight, turning the meat once or twice.

Preheat the oven to 350 degrees. Place the meat and the marinade in a heavy casserole or Dutch oven with a tight-fitting lid. Scatter the sliced onions and then add the pancetta, tomatoes, bouquet garni and orange zest. Wet the parchment circle and place it on top, pressing down to remove any air bubbles. Cover and cook for 1 hour. Lower the temperature to 250 degrees and cook an additional 3 to 4 hours, until the meat falls apart easily.

Set the pot on top of the stove over very low heat. Remove the parchment and stir in the mushrooms and olives. Cook until the mushrooms are tender, about 10 minutes. Remove the bouquet garni and skim the fat from the top of the cooking liquid. Adjust the seasoning. Sprinkle with chopped parsley and serve over cooked noodles.

Nutrition information per serving:

Calories 430 Fat 21 g Sodium 500 mg Carbs 16 g

Saturated fat 6 g Calcium 105 mg

Protein 40 g Chol 140 mg Dietary fiber 4 g Alcohol 3 g

Diabetic exchanges per serving: 2 vegetable, ½ other carb, 5 lean meat, 1 fat

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