Measurements

• 2 Bay Leaves
• 4 cups Beef Broth
• 2 tbsp Butter
• 3 Carrots
• 2 tbsp Gluten
• 3 cloves Garlic
• 2 tbsp Olive Oil
• 1 tsp Pepper
• 4 Potatoes
• 1 cup Red Wine
• 1 tsp Rosemary
• 1 tsp Salt
• 1 tsp Thyme
• 2 tbsp Tomato Paste
• 2 lbs Venison Meat
• 1 Yellow Onion

Preparation Method

• Heat olive oil in a large pot over medium heat.
• Add venison meat and cook until browned on all sides.
• Remove and set aside.
• In the same pot, add butter and melt.
• Add chopped onions and garlic, sauté until translucent.
• Stir in gluten-free flour and cook for 1-2 minutes.
• Gradually add beef broth and red wine, stirring constantly to avoid lumps.
• Add tomato paste, bay leaves, rosemary, thyme, salt, and pepper.
• Stir well.
• Return venison to the pot.
• Add chopped carrots and potatoes.
• Bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until meat is tender.
• Remove bay leaves before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.