Venison Stew
Venison is an item you will find at many higher-end restaurants as seasonal fare. However you shouldn’t be afraid to prepare it at home.
INGREDIENTS:
3 cups red wine
1 1/2 cups red wine vinegar, divided use
2 whole bay leaves
1/8 tsp allspice
1 cup chopped celery
1 cup chopped carrots
1 cup chopped leeks
2 tbs sugar
2 tsp salt
3/4 cup sliced mushrooms
3/4 cup pearl onions
1 tbs vegetable oil
2 tbs all-purpose flour
1 cup beef broth
2 cloves garlic cloves, chopped
1 tsp oregano
1 lb salt pork
4 lbs venison, cubed
DIRECTIONS:
1. Combine red wine and 3/4 cup red wine vinegar in a non-aluminum kettle. Add bay leaves, allspice, chopped celery, chopped carrots, and chopped leeks.
2. Bring to a boil, reduce heat, and simmer for 30 minutes. Cool and strain.
3. Return liquid to the kettle and discard the solids. Stir sugar and salt into the liquid, then set aside.
4. Meanwhile, in a large skillet, saute sliced mushrooms and pearl onions in oil until soft.
5. Dissolve flour in beef broth. Add to the mushroom mixture with chopped garlic cloves, oregano, and 3/4 cup red wine vinegar.
6. Simmer, stirring occasionally, for 5 minutes.
7. Fry diced salt pork in a skillet until crisp. Drain and add to mushroom mixture.
8. Saute venison in a skillet until brown. Add to the mushroom mixture.
9. Transfer all into the kettle with reserved liquid. Cover and bake at 350°F for 2 hours, or until venison is done.
Prep: 30 minutes
Cook: 180 minutes
Serves: 8