Rich venison stew

6 Servings

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 \N Shallots; peeled and coarsely chopped
1 \N Clove garlic; minced
1½ cup Red or white wine
2½ cup Beef; chicken, or venison stock
20 \N Button mushrooms; whole
20 \N Pearl onions; whole
8 \N 1/2\" slices of bacon; diced and crisp-cook
1 tablespoon Flour; mixed w/ 2 T water
\N \N Parsley for garnish; chopped
1 large Onion; sliced thin
1 large Carrot; sliced thin
1 \N Clove garlic; minced
½ \N Bottle dry white wine
1 tablespoon Fresh parsley
1 large Bay leaf; crumbled
6 \N Peppercorns; crushed
½ teaspoon Thyme
½ teaspoon Basil
3 tablespoons Olive oil
1 tablespoon Salt

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

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