Rich venison stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Lean venison stew meat |
| 2 | cups | White Wine Marinade |
| ½ | cup | Vegetable oil |
| 1 | large | Onion; chopped |
| 1 | large | Carrot; scraped and diced |
| 2 | Shallots; peeled and coarsely chopped | |
| 1 | Clove garlic; minced | |
| 1½ | cup | Red or white wine |
| 2½ | cup | Beef; chicken, or venison stock |
| 20 | Button mushrooms; whole | |
| 20 | Pearl onions; whole | |
| 8 | 1/2\" slices of bacon; diced and crisp-cook | |
| 1 | tablespoon | Flour; mixed w/ 2 T water |
| Parsley for garnish; chopped | ||
| 1 | large | Onion; sliced thin |
| 1 | large | Carrot; sliced thin |
| 1 | Clove garlic; minced | |
| ½ | Bottle dry white wine | |
| 1 | tablespoon | Fresh parsley |
| 1 | large | Bay leaf; crumbled |
| 6 | Peppercorns; crushed | |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Basil |
| 3 | tablespoons | Olive oil |
| 1 | tablespoon | Salt |
Directions
WHITE WINE MARINADE
Mix all WHITE WINE Marinade ingredients and pour over meat. Marinate meat for 1 or 2 days (depending on age and toughness) in a cool place. Drain and dry meat, reserving marinade. Sprinkle meat with salt and pepper. Heat oil in a Dutch oven or heavy kettle and cook onion and carrot until tender. Add and brown the meat. Remove excess fat and add shallots and garlic, turning and browning over medium heat. Add wine, 1 cup of the marinade, and enough stock to cover meat. Bring to boil, lower heat, cover, and simmer for about 1-½ hours (If liquid cooks down too much, add more of the stock.) Remove the meat and strain gravy, skimming off excess fat. Return meat to kettle, pour in strained gravy and mushrooms, onions and diced cooked bacon. Add flour paste if necessary, to thicken. Simmer for 25 minutes more or until meat is tender. Serve in casserole with parsley sprinkled over.
Serving Ideas : Serve with butter-fried toast points NOTES : Recipe may be used for elk, rabbit, hare, and other wild or domestic meats unsuited to roasting.
Recipe by: Cooking Wild Game by Zack Hanle Posted to recipelu-digest Volume 01 Number 182 by Lou Parris <lbparris@...> on Oct 30, 1997