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
- 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
- Preheat oven to 300 degrees F.
- Heat oil in a Dutch oven over low heat. Add garlic and cook 5 minutes, stirring occasionally.
- Remove garlic and set aside.
- Increase heat to medium high.
- Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper and add to pan. Cook 5 minutes, browning meat on all sides.
- Remove beef from pan.
- Add wine to pan, bring to a boil, and scrape to loosen brown bits.
- 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.
- Remove from stove top. Cover and bake in oven for 300 degrees for 2 1/2 hours or until beef is tender.
- Discard bay leaf and serve over cooked noodles.
To make in a slow cooker:
- Prepare through step 8. Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.
- Serving size: 1/4 cup stew and 1/2 cup noodles