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Venison Daube with Cumin and Coriander

Venison Daube with Cumin and Coriander


Ingredients

  • 1 2 1/4- to 2 1/2-pound venison roast (bottom end of loin, or New York strip) or beef chuck roast, cut into 1 1/2-inch cubes
  • 3 tablespoons all purpose flour
  • 1 large red onion, chopped
  • 1 tablespoon ground coriander
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups low-salt chicken broth
  • Chopped fresh cilantro leaves

Recipe Preparation

  • Preheat oven to 325°F. Cook bacon in heavy large pot over medium heat until fat has rendered and bacon is crisp. Transfer bacon to paper towels to drain. Reserve pot with drippings.

  • Sprinkle venison with salt and pepper. Dust with flour; toss to coat. Working in 3 batches, cook venison in bacon drippings over medium-high heat until browned, about 4 minutes per batch. Transfer venison to bowl. Add oil, onion, and garlic to pot. Sauté over medium heat until beginning to brown, about 8 minutes. Return venison with any accumulated juices to pot. Add coriander, cumin, and pepper. Stir 2 minutes. Add chicken broth and bring to simmer. Cover and transfer to oven. Braise venison 45 minutes.

  • Remove pot from oven; add wine, return to oven, and cook uncovered until sauce thickens slightly, about 40 minutes. DO AHEAD Daube can be made 2 days ahead. Refrigerate bacon. Cool daube slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm daube over medium-low heat before continuing.

  • Transfer daube to bowl; sprinkle with cilantro and reserved bacon.

Recipe by The Lenz WineryReviews Section

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