Best Lamb Or Venison Navarin Recipes

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LAMB OR VENISON NAVARIN



Lamb or Venison Navarin image

I found this in a magazine about 40 years ago and have been making it ever since. It makes a ton, but freezes well and is perfect for just the two of us or for a dinner party. I make it with lamb or with venison if I have some.It is just great to have in the freezer.

Provided by bayousong

Categories     Stew

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
2 tablespoons butter
7 lbs lamb, cut into 1 1/2-inch cubes
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 stems
1 bay leaf
1/2 teaspoon dried thyme
2 cups frozen peas, cooked
2 (15 ounce) jars carrots
2 (15 ounce) jars onions

Steps:

  • Heat oil and butter.
  • Brown meat in batches and transfer to a large dutch oven.
  • Add onion to pan and cook 2-3 minutes.
  • Add garlic and cook for 1 minute.
  • Sprinkle with flour, salt and pepper, mixing well.
  • Add wine and bring to boiling.
  • Stir until all brown bits are dissolved.
  • Add tomato sauce, chicken broth, parsley stems, bay leaf and thyme.
  • Bring to a boil and pour over meat.
  • Cover and simmer for 1 hour 15 minutes or until tender.
  • Discard parsley stems and bay leaf.
  • Add vegetables, heat through and sprinkle with parsley to serve.
  • TO FREEZE: Follow recipe but do not add peas, carrots, canned onions or chopped parsley.
  • Freeze in a large foiled lined pan (or two smaller ones).
  • TO SERVE: Unwrap and place into baking dish to thaw.
  • Bake at 350 degrees about 1 hour and 15 minutes.
  • Add vegetables and bake for another 20 minutes or until heated through.
  • Sprinkle with parsley and serve.

Nutrition Facts : Calories 588.5, Fat 31.3, SaturatedFat 12.6, Cholesterol 145.1, Sodium 818.1, Carbohydrate 26.6, Fiber 5.2, Sugar 11, Protein 42.3

LAMB STEW (NAVARIN OF LAMB)



Lamb Stew (Navarin of Lamb) image

This is a classic French dish, and our favorite lamb stew; I think it is the perfect comfort food for chilly autumn and winter evenings.

Provided by FlemishMinx

Categories     Stew

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 17

1 kg lamb
30 g butter
2 tablespoons olive oil
2 large onions
2 garlic cloves
2 carrots
2 parsnips
2 potatoes
2 stalks celery
12 fresh green beans
1/4 cup flour
2 tablespoons tomato paste
2 teaspoons Dijon mustard
1 beef bouillon cube, dissolved in
3 cups water
1 bouquet garni (thyme, parsley and bayleaf)
1/4 cup chopped fresh parsley

Steps:

  • Trim the meat of fat and connective tissue, then cut in 3/4 inch cubes.
  • Prepare the vegetables: peel onions and cut into wedges; mince garlic finely; peel carrots, parsnips and potatoes and cut into small chunks; clean celery and slice; top and tail green beans.
  • In a large dutch oven saute meat in batches in butter and oil till browned; remove, drain and set aside.
  • In what remains of the butter/oil in the pan, saute onion till golden.
  • Add garlic, carrot, parsnip and celery and sweat for 2 to 3 minutes.
  • Stir the flour in well, then add tomato paste and mustard.
  • Return the meat to the pan; add potatoes and bouquet garni.
  • Pour in the beef stock and mix thoroughly.
  • Bring to the boil and then reduce heat, simmering covered for 1 hour.
  • Add the green beans and cook for a further 20 to 30 minutes;.
  • the meat should be tender and the sauce thick.
  • Remove bouqet garni, sprinkle with chopped parsley and serve with a crusty bread.

NAVARIN OF LAMB



Navarin of Lamb image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 17

2 tablespoons vegetable oil
3 1/2 pounds boneless lamb shoulder, cut into 1-inch cubes
Salt and freshly ground black pepper
3 cloves garlic, finely chopped
2 medium onions, diced (about 3 cups)
3 tablespoons all-purpose flour
1 cup dry white wine
2 cups Homemade Beef Stock
1 cup canned whole tomatoes with juice, seeded and crushed
1 tablespoon fresh rosemary leaves, chopped
1 tablespoon fresh thyme leaves, chopped
1 bay leaf
1/2 package (8-ounce package) pearl onions (about 24)
16 baby carrots or 4 large carrots
1/2 pound baby turnips or 2 large turnips or 5 small turnips
1 1/2 cups peas
1/2 pound young string beans or haricots verts, stems trimmed

Steps:

  • In a large Dutch oven, heat vegetable oil over medium-high heat. Season lamb with salt and pepper. Working in batches, cook lamb in a single layer until well browned on all sides, about 8 minutes per batch.
  • Return all of the lamb to Dutch oven, add garlic and onions, and cook until onions are soft, 6 minutes. Add flour and cook until it is well browned, 2 minutes.
  • Add wine, and cook for 2 to 3 minutes, scraping browned bits from the bottom and sides of pan. Add stock, tomatoes, rosemary, thyme, and bay leaf. Bring to a boil, then reduce heat to low; cover and cook until meat is tender, 1 1/2 to 2 hours.
  • Remove meat, place in a large bowl, and set aside. Reduce sauce over high heat until thickened, about 10 minutes. Adjust seasonings. Skim off any fat. Strain sauce over meat, discarding solids; return meat and sauce to Dutch oven. (The navarin can be made ahead up to this point. Cover and refrigerate for up to 2 days. Reheat and continue as directed.)
  • Bring a small saucepan of water to a boil, and add pearl onions. Boil 2 minutes, then drain. When onions are cool enough to handle, peel and set aside. Peel baby carrots; trim tops to 1/4 inch. Repeat with baby turnips. If using large carrots and turnips, peel and cut into 1/2-inch pieces. Add onions, turnips, and carrots to Dutch oven and simmer, covered, for 30 minutes. Add peas and simmer 10 minutes more, or until vegetables are tender.
  • Blanch beans until bright green and still crisp, about 5 minutes, then drain. Serve and scatter beans atop each serving.

NAVARIN OF LAMB



Navarin of Lamb image

Make and share this Navarin of Lamb recipe from Food.com.

Provided by Evie3234

Categories     One Dish Meal

Time 1h20m

Yield 4-5 serving(s)

Number Of Ingredients 15

2 1/2 lbs lamb (cut into bite size pieces)
2 ounces butter
2 tablespoons oil
flour
1 clove garlic
3 beef bouillon cubes
2 1/2 cups water
1/2 cup tomato puree
4 small turnips (or half a small swede)
8 small onions
4 ounces bacon
1 ounce butter, extra
10 small potatoes
4 ounces peas
2 tablespoons chopped parsley

Steps:

  • Toss lamb pieces in flour.
  • Melt butter and oil in large pan, add meat and brown well, remove from pan.
  • Add crushed garlic, saute 1 minute.
  • Add 1 Tbsp flour to pan, cook one minute.
  • Add water, crumbled stock cubes and tomato puree, stir until smooth and sauce boils, reduce heat, add meat, simmer covered for 30 minutes.
  • In separate pan, saute peeled onions and chopped bacon in extra butter for 1 minute.
  • Add to pan with peeled and sliced turnip or swede, peeled potatoes and peas.
  • Bring back to boil, reduce heat, simmer covered for a further 30-35 minutes or until meat and vegetables are tender.
  • Add parsley.

Nutrition Facts : Calories 1214.4, Fat 66.1, SaturatedFat 28.1, Cholesterol 215.4, Sodium 1351.9, Carbohydrate 100.1, Fiber 15.1, Sugar 15.6, Protein 56.9

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