Venison Daube With Cumin And Coriander Recipe

Name: Venison Daube With Cumin And Coriander
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bacon slices, chopped; 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 tablespoon olive oil; 1 large red onion, chopped; 3 garlic cloves, pressed; 1 tablespoon ground coriander; 2 teaspoons ground cumin; 1/2 teaspoon ground black pepper; 1 1/2 cups low-salt chicken broth; 1/2 cup dry red wine; Chopped fresh cilantro leaves

Servings: persons

4 bacon slices, chopped
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 tablespoon olive oil
1 large red onion, chopped
3 garlic cloves, pressed
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground black pepper
1 1/2 cups low-salt chicken broth
1/2 cup dry red wine
Chopped fresh cilantro leaves

1
Preheat oven to 325u00b0F. 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.
2
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. Saute 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.
3
Remove pot from oven; add wine, return to oven, and cook uncovered until sauce thickens slightly, about 40 minutes. (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.)
4
Transfer daube to bowl; sprinkle with cilantro and reserved bacon.

957

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 bacon slices, chopped, 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 tablespoon olive oil, and more.

Yes, Venison Daube With Cumin And Coriander falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Venison Daube With Cumin And Coriander

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions