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French Stew

Heart.Foods's picture
Ingredients
  Venison chunks 1 Pound, well trimmed
  Garlic 2 Clove (10 gm), crushed
  Purple onion 1 Large, sliced into thin rings
  Bay leaf 1
  Burgundy wine 1 Cup (16 tbs)
  Low salt bacon slice 1 , cut into tiny pieces
  Fresh thyme leaves/1 teaspoon dried thyme 1 Tablespoon (No Stems)
  No salt added tomato paste 1 Tablespoon
  Sugar 1 Pinch
  Beef broth 1 Cup (16 tbs) (Homemade / Commercial Low Sodium Variety)
  Black pepper To Taste
  Salt free all purpose seasoning 1⁄2 Teaspoon
  Fresh mushrooms 6 Medium, cut into wedges
  Pearl onions 1 Cup (16 tbs), peeled (Whole)
  Flour 3 Tablespoon
  Cold water 4 Tablespoon
  Chopped fresh parsley 2 Tablespoon
Directions

Marinate venison, garlic, onion rings, bay leaf and wine in a deep glass bowl.
Cover and refrigerate at least 3 hours.
Remove venison from marinade, reserving liquid and discarding vegetables.
In a nonstick skillet over medium heat, brown bacon and venison.
When meat is browned, add thyme, tomato paste, sugar, beef broth, pepper and all-purpose seasoning.
Add reserved marinade liquid.
Bring to a boil, reduce heat, cover and simmer 1 3/4 to 2 hours.
Add mushrooms and pearl onions.
Cook until onions are tender.
In a small bowl, mix flour with cold water.
Blend until smooth.
Slowly add to stew, stirring often until thickened.
Sprinkle parsley on top and serve hot

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending

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