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Venison Stew with Morels & Foie Gras

Serves: 6

Time: 1.5 hours (+ 48 hours)

Difficulty:

Author: Chef Philippe

13 ratings

1 comment

Ingredients:

1kg stewing venison, 3 carrots, 1 onion, 3 garlic cloves, 3 cloves, 1 bouquet garni, Peppercorns, Olive oil, 1 bottle of Bordeaux red wine, 30 to 50g flour, 1 bouquet garni, 100g duck foie gras, partially cooked, 100g morels, fresh or dried (weight when rehydrated)...

Method

Before starting this Venison Stew with Morels and Foie Gras recipe, make sure you have organised all the necessary ingredients for the marinade.
For the marinade: Peel the carrots, onion and garlic cloves.
Cut the carrots in big chunks.
Cut the onion into big chunks.
Gather the vegetables for the marinade.
In a , heat 5 cl of olive oil.
...

See the recipe