Pork Venison Stew
|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|
|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|
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.
17 Serve at once, sprinkled with the reserved pork bits on top.