- 4 bacon slices, chopped
- 1 2 1/4- to 2 1/2-pound venison roast (bottom end of loin, or New York strip) or beef chuck roast, cut into 1 1/2-inch cubes
- 3 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1 large red onion, chopped
- 3 garlic cloves, pressed
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon ground black pepper
- 1 1/2 cups low-salt chicken broth
- 1/2 cup dry red wine
- Chopped fresh cilantro leaves
- Preheat oven to 325°F. Cook bacon in heavy large pot over medium heat until fat has rendered and bacon is crisp. Transfer bacon to paper towels to drain. Reserve pot with drippings.
- Sprinkle venison with salt and pepper. Dust with flour; toss to coat. Working in 3 batches, cook venison in bacon drippings over medium-high heat until browned, about 4 minutes per batch. Transfer venison to bowl. Add oil, onion, and garlic to pot. Sauté over medium heat until beginning to brown, about 8 minutes. Return venison with any accumulated juices to pot. Add coriander, cumin, and pepper. Stir 2 minutes. Add chicken broth and bring to simmer. Cover and transfer to oven. Braise venison 45 minutes.
- Remove pot from oven; add wine, return to oven, and cook uncovered until sauce thickens slightly, about 40 minutes. (Daube can be made 2 days ahead. Refrigerate bacon. Cool daube slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm daube over medium-low heat before continuing.)
- Transfer daube to bowl; sprinkle with cilantro and reserved bacon.