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Pork Venison Stew

chef.camargo's picture
Ingredients
  Salt pork 1⁄4 Pound, trimmed of all rind and cut into 1/4-inch dice
  Boneless venison 2 Pound, trimmed of all fat and cut into 2-inch cubes (Preferably Loin)
  Flour 1⁄2 Cup (8 tbs)
  Finely chopped onions 1 Cup (16 tbs)
  Garlic 1⁄2 Teaspoon, finely chopped
  Chicken stock 2 Cup (32 tbs) (Fresh Or Canned)
  Bay leaf 1 Medium, crumbled
  Crumbled dried thyme 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Boiling potatoes 4 Medium, peeled and quartered
  Carrots 2 Medium, scraped and cut into 2-inch lengths
  White distilled vinegar 2 Tablespoon
Directions

MAKING
1 In a heavy 4- to 5-quart casserole, fry the salt pork over moderate heat.
2 Transfer them to paper towels to drain.
3 Pour off all but about 4 tablespoons of the fat from the pan.
4 Evenly coat the cubes of venison in the flour, shaking off the excess flour.
5 In the fat remaining in the casserole, brown the venison over high heat in the fat remaining in the casserole, 4 or 5 pieces at a time.
6 Turn the venison cubes to cook evenly.
7 Transfer the cubes to a plate.
8 When all the venison has been browned, add the onions and garlic to the casserole.
9 Cook for 5 minutes, stirring occasionally or until they are soft and translucent but not brown.
10 Pour in the stock and bring to a boil over high heat.
11 Add the bay leaf, thyme, salt and pepper.
12 Return the venison to the casserole together with the liquid that has accumulated around it.
13 Lower the heat , cover tightly and simmer for 1 hour.
14 Drop the potatoes and carrots into the casserole.
15 Continue to simmer covered for 20 to 30 minutes.
16 Stir in the vinegar and correct the seasoning.

SERVING
17 Serve at once, sprinkled with the reserved pork bits on top.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Venison
Interest: 
Party, Healthy
Cook Time: 
125 Minutes
Servings: 
6

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