Venison stew "hunter's style"

Yield: 4 Servings

Measure Ingredient
2 pounds Venison leg meat*; cut into 1" cubes
½ cup Onion; coarsely chopped
½ cup Brandy
Salt and pepper
2 tablespoons Olive oil
1 cup Bacon; diced
2 tablespoons Butter
3 tablespoons All purpose flour
1½ cup Red wine; Rhone preferred
6 Sprigs parsley
1 Clove garlic; minced
1 teaspoon Dried thyme leaves
1 Bay leaf
24 smalls Whole mushrooms; cleaned, stems trimmed
1 cup Frozen pearl onions; thawed

*Venison is available at specialty meat markets. May substitute beef Place venison in a large stainless steel or glass bowl. Scatter onion pieces over the meat. Combine brandy, ½ teaspoon each salt and pepper, olive oil and pour over the meat and onion. Cover the bowl and refrigerate 8 hours or overnight, turning meat at least once.

Remove meat and onion pieces from marinade. Dry both on paper towels and reserve marinade.

In a Dutch oven or another casserole with a tight-fitting lid, saute bacon in 1 tablespoon butter until browned and crisp, about 5 minutes. Remove bacon and drain on paper towels. Pour off all but 3 tablespoons drippings.

Add onion pieces and saute over medium heat until they begin to soften. Add meat and brown it on all sides. Sprinkle flour over meat and stir for 1 to 2 minutes without burning flour.

Add marinade and wine and stir with a wooden spoon to scrape browned bits from the bottom of the pan until liquid boils and thickens. Add parsley, garlic, thyme and bay leaf. Lower heat to a bare simmer, cover pan and cook until meat is tender, about 1½ hours.

Heat remaining tablespoon butter in a saute pan. Add the mushrooms and pearl onions and saute over medium-high heat until they soften and begin to brown.

Transfer meat to a serving platter or plates, add the mushrooms, pearl onions and reserved bacon and keep warm. Strain the sauce into a clean pan.

Reheat sauce, season to taste and pour over the meat.

Serve with a rich red wine such as Chateauneuf du Pape.

Published in Chicago Tribune Magazine 4/26/98 Typed and Busted by Carriej999@...

Recipe by: Chef Reinhard Barthel, Jr., Cafe 36, LaGrange, IL Posted to MC-Recipe Digest by Carriej999 <Carriej999@...> on Apr 26, 1998

Similar recipes