Gluten Free Venison Daube Provencal

Gluten Free Venison Daube Provencal from This Mama Cooks! On a Diet - thismamacooks.com

We have a huge supply of venison thank to Big Bad Dad's hunting efforts. I cook it up like beef, but add extra seasoning since the meat can be gamey and more fat and oil as venison is very lean. I decided to make a version of Beef Daube Provencal, which is a classic French braised beef, red wine and vegetable stew recipe. When I made it a couple of weeks ago, I found it very simple to prepare and absolutely delicious.

You can use either beef or venison - use whatever one you like. You can also use regular noodles if you’re not gluten free, though I found that the rice noodles went really well with the venison stew.

You can either make it in your slow cooker or a small Dutch oven, like my favorite Le Creuset 3-1/2-Quart Round French Oven [affiliate code]. I have two very old Le Creuset pots – a very old one in yellow and another in classic flame – that I found at thrift stores. Both were in terrific shape and cost me very little. All I had to do was buy new Le Creuset knobs for the lids, which I found at a local gourmet cooking shop. I paid more for the knobs than the pots, go figure!

Gluten Free Venison Daube Provencal from This Mama Cooks! On a Diet - thismamacooks.com

Gluten Free Venison Daube Provencal

Based on the recipe by Lia Mack Huber in the November 2004 issue of Cooking Light.

Ingredients

  • 2 teaspoons olive oil
  • 12 garlic cloves, crushed
  • 1 (2 pound) venison roast or a boneless beef chuck roast, trimmed and cut into 2-inch cubes
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 cup red wine
  • 2 cups red potatoes, roughly chopped
  • 1 1/2 cups chopped onion
  • 1/2 cup low-sodium beef broth
  • 1 tablespoon tomato paste
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon thyme
  • pinch ground cloves
  • 1 (14 1/2 ounces) can diced tomatoes
  • 1 bay leaf
  • 3 cups cooked gluten free noodles

Directions

  1. Preheat oven to 300 degrees F.
  2. Heat oil in a Dutch oven over low heat. Add garlic and cook 5 minutes, stirring occasionally.
  3. Remove garlic and set aside.
  4. Increase heat to medium high.
  5. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper and add to pan. Cook 5 minutes, browning meat on all sides.
  6. Remove beef from pan.
  7. Add wine to pan, bring to a boil, and scrape to loosen brown bits.
  8. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, red potatoes, onion, beef broth, tomato paste, rosemary, thyme, cloves, tomatoes, and bay leaf. Bring to a boil.
  9. Remove from stove top. Cover and bake in oven for 300 degrees for 2 1/2 hours or until beef is tender.
  10. Discard bay leaf and serve over cooked noodles.

To make in a slow cooker:

  1. Prepare through step 8. Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.
Prep Time: 20 Minutes
Cook Time: 3 Hours
Total Time: 3 Hours 20 Minutes
Servings: Makes 6 servings
  • Serving size: 1/4 cup stew and 1/2 cup noodles

One thought on “Gluten Free Venison Daube Provencal

  1. Mike Allen

    Hi Anne-Marie,
    I have enjoyed reading your blog. I have passed the web site info. along to Kim. This Venison Daube Provencal looks like a recipe Kim and I will try. Is Paul still playing catch up at work like I am? My best to you and yours and thanks for the Christmas newsletter. We received it yesterday.

    Best Regards,

    Mike A.

    Reply

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