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Venison Stew

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Ingredients
  Dry red wine 2 Cup (32 tbs)
  Lemon 1 , juiced
  Bay leaves 2 Large
  Whole cloves 2
  Yellow onion 1 Large, peeled and sliced
  Carrots 3 , peeled and chopped
  Celery ribs 2 (Top Leaves Of Celery Ribs)
  Garlic clove 1 Large, peeled and crushed
  Dried tarragon 1⁄2 Teaspoon
  Dried thyme 1 Pinch
  Whole black peppercorns 6 , crushed
  Juniper berry 1 , crushed
  Salt 1⁄2 Teaspoon
  Lean venison 3 Pound, cut in 1 inch cubes
  Sweet butter 8 Tablespoon (1 Stick, Slightly More If Needed)
  Gin 2 Tablespoon
  Lean salt pork 3 Tablespoon, cut into 0.25 inch dice
  Fresh mushrooms 1⁄4 Pound (As Small As Possible)
  Salt To Taste
  Pearl onions 18 Small
  Chicken livers 6
Directions

Combine marinade ingredients in a large glass bowl and stir well.
Add venison, cover, and refrigerate for 1 day.
Turn meat 1 or 2 times in the marinade.
Remove meat from marinade and dry thoroughly with paper towels.
Reserve marinade.
Melt 2 tablespoons of the butter in a heavy skillet.
Brown the cubed venison a few pieces at a time, and with a slotted spoon transfer them to a bowl.
Add additional butter to pan as needed.
Transfer all the venison to a flameproof casserole.
In a small saucepan, warm the gin, then pour it over the venison and ignite.
Shake the casserole slightly until flames die out.
Saute the diced salt pork in a small skillet until golden.
With a slotted spoon transfer pork to the casserole.
Remove mushroom stems and save for another use or discard.
Wipe mushroom caps with a damp paper towel.
Melt 4 tablespoons of the butter in a small skillet.
Add mushroom caps and season with salt and pepper.
Cook, stirring occasionally, until tender, about 5 minutes.
Transfer mushrooms and cooking liquid to the casserole.
Bring 1 quart salted water to a boil.
Drop in the pearl onions and boil for 1 minute.
Transfer onions to a bowl of ice water; when cool, peel them and add to the casserole.
Strain the marinade and add it to the casserole; stir well.
Set casserole over medium heat.
Bring to a boil, reduce heat, cover, and simmer for 30 to 40 minutes.
Meanwhile, melt remaining 2 tablespoons butter in a small skillet and cook the chicken livers until they are firm but still pink inside, about 5 minutes.
Cut into large dice.
When venison is tender, add livers to the casserole.
Taste, correct seasoning

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Interest: 
Gourmet

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