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Venison Stew

creative.chef's picture
Ingredients
  Venison 2 Pound
  Bacon 3 Pound
  Butter 4 Tablespoon
  Onions 2
  Flour 2 Tablespoon
  Red wine 1 1⁄4 Cup (20 tbs)
  Garlic 1 Clove (5 gm), crushed
  Bouquet garni 1
  Black pepper To Taste
  Salt To Taste
For marinade
  Finely chopped onion 1
  Thyme sprigs 4
  Bay leaf 1
  Oil 6 Tablespoon
  Brandy 2 Tablespoon
Directions

GETTING READY
1 Mix all the marinade ingredients and steep in the meat for 4 hours then drain the meat and wipe it dry. Save the drained marinade
2 Chop the bacon and keep aside.

MAKING
3 In a heavy bottomed pan cook chopped bacon over moderate heat until fat runs.
4 Add butter and coarsely chopped onions . cook until onions turn transparent.
5 Sprinkle flour and brown the roux stirring continuously with a wooden spoon.
6 Mix the marinated and dried venison.Cook until brown from all the sides stirring accasionally.
7 Add in red wine just enough so that the sauce covers the meat.
8 Add crushed garlic and boquet garni. Cover the pan with a tight lid and cook for about 45 mintes- 1 hour.
9 Open the lid and stir in saved marinade.Continue cooking until the meat is tender. It may take 45 minutes.

FINALIZING
10 Remove the bouquet garni and add salt and pepper to correct the seasoning.

SERVE
11 Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Sprinkling
Ingredient: 
Meat
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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