RecipesMagazine

Hungarian Venison Stew

Hungarian Venison Stew
Hungarian Venison Stew might be just the Eastern European recipe you are searching for. This main course has 259 calories, 27g of protein, and 6g of fat per serving. This recipe serves 8. Head to the store and pick up onion, sugar, butter, and a few other things to make it today. To use up the whole allspice berries you could follow this main course with the Caramel Peach Upside-Down Cake as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Preheat oven to 30
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OvenOven
2
Lightly spoon flour into a dry measuring cup; level with a knife.
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All Purpose FlourAll Purpose Flour
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Measuring CupMeasuring Cup
KnifeKnife
3
Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large zip-top plastic bag.
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Black PepperBlack Pepper
All Purpose FlourAll Purpose Flour
SaltSalt
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Ziploc BagsZiploc Bags
4
Add venison; seal and shake to coat.
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VenisonVenison
ShakeShake
5
Remove venison from bag; discard remaining flour mixture.
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VenisonVenison
All Purpose FlourAll Purpose Flour
6
Melt butter in a Dutch oven over medium-high heat.
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ButterButter
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Dutch OvenDutch Oven
7
Add venison, onion, and garlic; saut 5 minutes, browning venison on all sides.
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VenisonVenison
GarlicGarlic
OnionOnion
8
Add wine, scraping pan to loosen browned bits.
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WineWine
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Frying PanFrying Pan
9
Add 1 teaspoon salt, 1/4 teaspoon black pepper, sugar, and remaining ingredients to pan; bring to a boil.
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Black PepperBlack Pepper
SugarSugar
SaltSalt
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Frying PanFrying Pan
10
Cover and bake at 300 for 3 hours or until venison is tender.
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VenisonVenison
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OvenOven
11
Remove berries and bay leaf before serving.
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Bay LeavesBay Leaves
BerriesBerries
DifficultyHard
Ready In45 m.
Servings8
Health Score12
CuisinesEastern EuropeanEuropean
Dish TypesLunchMain CourseMain DishDinner
OccasionsFallWinter
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