Name: Venison Stew with White Wine and Pumpkin
Cook time: 150 min
Total time: 150 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tablespoon unsalted butter; 6 ounces pancetta (chopped); 2.5 pounds boneless venison shoulder (trimmed of surface fat and cut into 2-inch pieces); 1 teaspoon salt (plus more to taste); 0.5 teaspoon freshly ground black pepper; 1 large onion (halved and thinly sliced); 6 garlic cloves (minced); 2 teaspoons cumin seeds; 2 teaspoons minced oregano leaves (or 1 teaspoon dried oregano); 2 cinnamon sticks (4-inch); 2 cups fruity white wine (such as a Riesling); 3 pounds pumpkin (peeled, seeded, and cut into 2-inch pieces, about 6 cups)

CuliNect

Venison Stew with White Wine and Pumpkin — Formulation & Method | CuliNect