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Recipes

Venison Daube with Cumin and Coriander

By The Lenz Winery

4.0

(2)

Recipe information

  • Yield

    6 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

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 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. 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.

    Step 3

    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.

    Step 4

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

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