Yield: 4 Servings
|2 pounds||Venison leg meat*; cut into 1\" cubes|
|½ cup||Onion; coarsely chopped|
|\N \N||Salt and pepper|
|2 tablespoons||Olive oil|
|1 cup||Bacon; diced|
|3 tablespoons||All purpose flour|
|1½ cup||Red wine; Rhone preferred|
|6 \N||Sprigs parsley|
|1 \N||Clove garlic; minced|
|1 teaspoon||Dried thyme leaves|
|1 \N||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