Venison stew \"hunter's style\"
4 Servings
Ingredients
| Quantity | 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 |
Directions
*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