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Deer Stew With Mustard and Cashew Nuts
At a Glance
- Prep
- 15 minutes
- Cook
- 2 hours
- Total
- 2 hours 15 minutes
- Servings
- 4 serving(s)
Categories
- Main Course
- Stew
- Belgian
- European
- Simmered
Allergens
- Tree nuts
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Calories
551.7
per serving
2206.8 for selected servings
Fat
18g
per serving
72g for selected servings
Sugar
8.7g
per serving
34.8g for selected servings
Protein
63.2g
per serving
252.8g for selected servings
Carbohydrates
24.8g
per serving
99.2g for selected servings
Make and share this Deer Stew With Mustard and Cashew Nuts recipe from Food.com.
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Ingredients
- 1 kg deer
- 4 baby onions
- 4 carrots
- 2 celery ribs
- 4 leaves green cabbage
- 200 ml red wine
- 700 ml vegetable bouillon
- olive oil
- 2 tablespoons mustard
- 100 g cashews
- parsley
Instructions
Cut the carrots, celery and cabbage in small bits.
Dice the deer.
Cut the onions in quarters.
Bake the meat in the oil for about 5 minutes.
Add all remaining ingredients except for the nuts and simmer for about 1 hour 45 minutes.
Add the cashewnuts and simmer 15 more minutes.
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