Basque venison stew in red wine

Ingredients

• 1.2 kg of venison, preferably young
• 2 onions, diced
• 2 carrots, diced
• 1 chopped leek
• 400 ml of red wine
• 1 sprig of eskaia (aromatic herb)
• salt
• 100 g of flour
• 300 ml of olive oil for frying
• Half an apple, diced
• 400 ml of dark venison broth

Remove the fat and nerves from the venison, then clean the meat.

Cut it into large cubes and place it in a bowl with the onion, carrot, leek, red wine, and a sprig of escaiole. Refrigerate for 24 hours.

After 24 hours, remove the meat from the marinade, season it with salt, dredge it in flour, and then fry it in very hot oil over high heat.

First, sear it on the outside, then drain it on paper towels.

In a separate saucepan, heat a small amount of frying oil and sauté the vegetables. Once they are half-cooked, add the apple and let them brown.

Combine the meat and vegetables, deglaze with 200 ml of red wine, and let it reduce.

Add the venison broth and simmer over low heat until the meat is very tender.

Remove the meat from the saucepan. Mix the vegetables and sauce together, then pass them through a sieve.

Return the meat to the sauce, bring to a boil, adjust the consistency and seasoning, and then serve.