Ragoût de Cerf

Ragoût de Cerf is a hearty French venison stew that combines tender meat with a medley of aromatic herbs and vegetables, all baked to perfection. This low-carb dish is rich in flavor and offers a comforting taste of rustic French cuisine.

Ingredients

• Venison stew meat - 300 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 medium, diced
• Carrot - 1 small, diced
• Celery - 1 stalk, diced
• Mushrooms - 150 grams, sliced
• Red wine - 100 ml (can be replaced with beef broth for lower carbs)
• Beef broth - 150 ml
• Thyme - 1 teaspoon, dried
• Bay leaf - 1, whole
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Parsley - 1 tablespoon, chopped (for garnish)

Steps

1. Preheat the oven to 160°C (320°F).
2. In a heavy oven-safe pot, heat the olive oil over medium heat.
3. Add the diced onion, carrot, and celery, sautéing until softened, about 5 minutes.
4. Stir in the minced garlic and sliced mushrooms, cooking for an additional 3 minutes.
5. Add the venison stew meat to the pot, browning it on all sides for about 5-7 minutes.
6. Pour in the red wine, scraping the bottom of the pot to deglaze, and let it simmer for 2 minutes.
7. Add the beef broth, thyme, bay leaf, salt, and black pepper, stirring to combine.
8. Cover the pot and transfer it to the preheated oven. Bake for 1.5 hours until the venison is tender.
9. Remove from the oven, discard the bay leaf, and let it sit for 5 minutes before serving.
10. Garnish with chopped parsley and serve hot.

Nutrition

• Calories: 350
• Protein: 45 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 100 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Low in carbohydrates, making it suitable for low-carb diets.

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