Why You’ll Love This Lamb or Venison Navarin Recipe
When you savor this Lamb or Venison Navarin, you’ll quickly realize why it’s a favorite in my kitchen. The rich flavors blend beautifully, creating a comforting dish that’s perfect for any gathering.
I love how the tender meat absorbs the hearty broth, while the vegetables add a splash of color and sweetness. Plus, it’s surprisingly easy to make!
Cooking it slowly allows the spices to infuse, filling my home with an irresistible aroma. Whether it’s a cozy family dinner or a special occasion, this recipe never fails to impress.
You’ll find yourself reaching for seconds, trust me!
Ingredients of Lamb or Venison Navarin
When it comes to making a delicious Lamb or Venison Navarin, the ingredients play an essential role in creating a dish that’s bursting with flavor. You might be wondering, “What do I need to get started?” Well, search no more! Here’s an extensive list to guide you through the shopping process, ensuring that you have everything on hand for a meal that will surely impress.
Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 7 lbs lamb, cut into 1 1/2-inch cubes (or venison, if you prefer)
- 2 cups onions, chopped
- 2-4 garlic cloves, minced
- 1/4 cup flour
- 1 teaspoon salt
- 2 cups dry white wine
- 16 ounces tomato sauce
- 2 (14 ounce) cans chicken broth
- 1/4 cup fresh parsley, chopped (save the stems!)
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 2 cups frozen peas, cooked
- 2 (15 ounce) jars carrots
- 2 (15 ounce) jars onions
Now, before you rush off to the store, let’s talk about a few considerations regarding these ingredients. First off, if you’re going for lamb or venison, try to choose cuts that are nice and tender, as they’ll soak up the flavors beautifully during cooking.
And hey, don’t stress too much if you can’t find fresh parsley; dried parsley can do in a pinch, although fresh really does pack a punch.
Also, if you’re not a fan of peas, feel free to swap them out for another vegetable you love—after all, it’s your kitchen, and you’re the boss! Just remember to keep the spirit of the dish in mind as you make it your own.
Happy cooking!
How to Make Lamb or Venison Navarin
Making a scrumptious Lamb or Venison Navarin is quite the adventure, and it all begins with a little prep work in your kitchen. First things first, grab 2 tablespoons of olive oil and 2 tablespoons of butter and heat them up in a large Dutch oven. This combination is basically the culinary equivalent of a warm hug, right?
Once that oil is shimmering and the butter is melted, it’s time to brown 7 pounds of lamb (or venison, if you’re feeling fancy) cut into 1 1/2-inch cubes. Do this in batches to guarantee each piece gets that lovely, browned crust. Transfer the browned meat to a plate and let it chill out while you work your magic with the aromatics.
Next, toss 2 cups of chopped onions into that same pot. Oh, the smell will be divine! Cook those for about 2 to 3 minutes until they start softening up. Then, bring in 2 to 4 minced garlic cloves for a minute of sizzling goodness.
At this point, sprinkle in 1/4 cup of flour along with 1 teaspoon of salt, and mix it all together. You’re creating a bit of a roux here, which will help thicken your dish later on. Now, pour in 2 cups of dry white wine—this is where the magic happens. Make sure you bring it to a boil, scraping up all those delightful brown bits stuck to the bottom of the pan, because we don’t want to waste any flavor!
Once you’ve got that bubbling away, add in 16 ounces of tomato sauce, 2 cans (14 ounces each) of chicken broth, the chopped stems from 1/4 cup of fresh parsley, 1 bay leaf, and 1/2 teaspoon of dried thyme. Bring everything back to a simmer before pouring this luscious mixture over your reserved meat.
Cover the pot and let it simmer for about 1 hour and 15 minutes, or until the meat is tender and begging to fall apart. After that, remove the bay leaf and parsley stems (they’ve done their job), and toss in 2 cups of cooked frozen peas, along with 2 jars (15 ounces each) of carrots and 2 jars of onions. Just heat everything through, sprinkle with the remaining parsley, and voila! You have a delightful dish that’s ready to serve.
And if you’re like me, maybe you’ve tried to multitask during this cooking process, only to find yourself covered in flour or desperately looking for that one ingredient you swore you had. But hey, that’s all part of the fun, right?
Lamb or Venison Navarin Substitutions & Variations
While I love sticking to the classic Lamb or Venison Navarin recipe, there are plenty of ways to customize it to suit your taste or what you have on hand.
For instance, swap lamb for beef or even chicken if that’s what you prefer. If you’re short on fresh herbs, dried ones work just fine.
I often toss in seasonal veggies like zucchini or bell peppers for extra flavor and nutrition. You can also adjust the wine type or use vegetable broth for a lighter touch.
Feel free to experiment; it’s all about making it your own!
What to Serve with Lamb or Venison Navarin
After customizing your Lamb or Venison Navarin to suit your preferences, it’s time to think about what to serve alongside this hearty dish.
I love pairing it with creamy mashed potatoes or buttery polenta, as they soak up the rich sauce beautifully. A simple green salad with a tangy vinaigrette adds a revitalizing contrast.
For something more substantial, crusty bread is perfect for mopping up those delicious juices. Roasted seasonal vegetables also complement the dish wonderfully, adding color and nutrition.
These sides elevate the meal, making every bite a delightful experience. Enjoy your feast!
Additional Tips & Notes
To enhance your Lamb or Venison Navarin, consider a few key tips that can elevate the dish.
First, using fresh herbs like thyme and rosemary can add a delightful aroma. I recommend marinating the meat overnight in wine and garlic for extra flavor.
If you prefer a thicker sauce, let it simmer longer or add a bit of cornstarch mixed with water. Don’t skip the fresh parsley at the end; it brightens the dish beautifully.
Finally, pairing it with crusty bread or creamy mashed potatoes can make for a comforting meal.
Enjoy experimenting and making it your own!