Free Recipe Venison Stew Hunter s Style
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Venison Stew Hunter s Style Recipe
2 lb Venison leg meat*; cut into
-1 cubes
1/2 c Onion; coarsely chopped
1/2 c Brandy
Salt and pepper
2 tb Olive oil
1 c Bacon; diced
2 tb Butter
3 tb All purpose flour
1-1/2 c Red wine; Rhone preferred
6 Sprigs parsley
1 Clove garlic; minced
1 ts Dried thyme leaves
1 Bay leaf
24 sm Whole mushrooms; cleaned,
-stems trimmed
1 c Frozen pearl onions; thawed
Venison Stew Hunter s Style Preparation
*Venison is available at specialty meat markets. May substitute beef Place venison in a large stainless steel or glass bowl. Scatter onion pieces over the meat. Combine brandy, 1/2 teaspoon each salt and pepper, olive oil and pour over the meat and onion. Cover the bowl and refrigerate 8 hours or overnight, turning meat at least once. Remove meat and onion pieces from marinade. Dry both on paper towels and reserve marinade. In a Dutch oven or another casserole with a tight-fitting lid, saute bacon in 1 tablespoon butter until browned and crisp, about 5 minutes. Remove bacon and drain on paper towels. Pour off all but 3 tablespoons drippings. Add onion pieces and saute over medium heat until they begin to soften. Add meat and brown it on all sides. Sprinkle flour over meat and stir for 1 to 2 minutes without burning flour. Add marinade and wine and stir with a wooden spoon to scrape browned bits from the bottom of the pan until liquid boils and thickens. Add parsley, garlic, thyme and bay leaf. Lower heat to a bare simmer, cover pan and cook until meat is tender, about 1 1/2 hours. Heat remaining tablespoon butter in a saute pan. Add the mushrooms and pearl onions and saute over medium-high heat until they soften and begin to brown. Transfer meat to a serving platter or plates, add the mushrooms, pearl onions and reserved bacon and keep warm. Strain the sauce into a clean pan. Reheat sauce, season to taste and pour over the meat. Serve with a rich red wine such as Chateauneuf du Pape. Published in Chicago Tribune Magazine 4/26/98 Typed and Busted by Carriej999@AOL.com Recipe by: Chef Reinhard Barthel, Jr., Cafe 36, LaGrange, IL Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 26, 1998
Cooking Temperature:
Recipe Serves: 4
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