Venison stew with chestnuts, apricots & potatoes dauphinoise (Ragoût de chevreuil aux châtaignes et abricots, gratin dauphinois) from Michel Roux at Home (page 204) by Michel Roux Jr.

  • dried apricots
  • carrot
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute venison neck for venison shoulder, beef stock for veal stock, and brandy for chestnut liqueur.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute venison neck for venison shoulder, beef stock for veal stock, and brandy for chestnut liqueur.

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