3 tablespoons olive oil
1 3-pound venison roast, cut into 3-inch cubes
Salt and black pepper to taste
4 cups white wine
2 tablespoons grainy Dijon mustard
4 onions, peeled and thinly sliced
1 28-ounce can fire-roasted tomatoes
4 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon tarragon, chopped
2 bay leaves

Heat oil in a large Dutch oven. Season meat with salt and pepper. Brown meat on all sides, about 10 to 15 minutes. Set meat aside.
Pour off any excess oil. Add wine and bring to a boil. Lower heat to a simmer and cook, uncovered, for about 10 minutes. Whisk in the mustard. Add the meat, onions, tomatoes, garlic, herbs and bay leaves. Cover and simmer for 2 to 3 hours, until meat is fork tender. Remove bay leaves and serve while hot.

*A daube is a French pot roast that is usually made with red wine. This white wine version is a bit lighter than the classic version.

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