ID:679
Recipe Name:Venison Stew
Name:
Email:
Date: November 30,2009
Category: Soups and Stews
Category: Soups and Stews
Nationality: French
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Number of servings: None
Calories Per Serving: None
Preparation Time: None
Difficulty: Easy
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| Ingredients: |
Left Ingredients:
4 lb venison,cut in 2" chunks
1 carrot,sliced
1 sm onion,quartered
1/2 stalk celery,sliced
1/4 t thyme,Dried or 3/4 teaspoon. fresh thyme
Salt (or black pepper)
1/8 t cayenne pepper
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Right Ingredients:
4 c California Petite Syrah or full-bodied red wine
1 1/2 t wine vinegar
2 1/2 T corn oil,or more if needed
2 T white flour
1 c water
Caramelized Pears (optional)
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| Cooking
Instructions: |
Instructions: 1. Two to 4 days ahead, in a mixing bowl just large enough to hold
meat and vegetables, toss venison, carrot, onion, and celery together. Add
thyme, salt, cayenne, wine, and vinegar. Cover and marinate in a cool place
(50 to 55F) or in warmest part of refrigerator for 2 to 4 days, turning meat
and vegetables every day.
2. Drain meat and vegetables in a colander for about 30 minutes,
reserving marinade. Sort out vegetables from meat and set vegetables aside.
Dry meat on towels.
3. In a large, heavy frying pan, heat a thin coat of corn oil over medium heat.
Add meat in several batches, being careful not to overcrowd, and saut until
brown, about 5 minutes. Transfer meat to a stew pot.
4. In the same frying pan, saut vegetables for about 5 minutes. Add
more corn oil if necessary. Add sauted vegetables to meat and season with
salt and pepper.
5. Heat oven to 300F.
6. For the brown roux, add flour to fat in frying pan. Add more corn
oil if necessary to make 2 tablespoons. Stir with a wooden spoon and cook
until roux is nut brown, 3 to 5 minutes.
7. Strain reserved marinade over roux and quickly whisk it together.
Add water and bring to a boil. Strain liquid into the pot with the meat.
8. Cover pot tightly and bake on middle shelf of oven for 3 1/2 hours,
until meat is very tender.
9. Transfer meat and vegetables with a slotted spoon to a heated
serving dish, cover, and keep warm.
10. To degrease and thicken sauce, put pot half on burner and let
surface that is over the burner come to a boil. Surface of pot off the burner
should stand still. Lower heat if it s moving. Occasionally, skim and degrease
the non-heated surface. Cook in this manner until sauce thickens and
becomes shiny, about 30 minutes. Serve stew and pass sauce and pears
separately.
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| Serving Suggestion: |
None
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| Additional Comments: |
None
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| Preparation Time: |
None
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| Number of servings: |
None
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| Calories Per Serving: |
None
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| Degree of Difficulty: |
Easy
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| Pictures: |
None
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