An elegant venison red wine stew. Sincevenison is leaner than other red meats, salt pork has been addedfor extra richness.
Recipe: Venison Stew
3 cups red wine 1 1/2 cups red wine vinegar – divided use 2 bay leaves 1/8 teaspoon allspice 1 cup chopped celery 1 cup chopped carrots 1 cup chopped leeks 2 tablespoons granulated sugar 2 teaspoons salt 3/4 cup sliced mushrooms 3/4 cup pearl onions 1 tablespoon vegetable oil 2 tablespoons all-purpose flour 1 cup beef broth 2 garlic cloves, chopped 1 teaspoon oregano 1 pound salt pork4 pounds venison, cubed
Combine red wine and 3/4 cup red winevinegar in a non-aluminum kettle. Add bay leaves, allspice, choppedcelery, chopped carrots, and chopped leeks. Bring to a boil,reduce heat, and simmer for 30 minutes. Cool and strain. Returnliquid to the kettle and discard the solids. Stir sugar and saltinto the liquid; set aside.
Meanwhile, in a large skillet, saute slicedmushrooms and pearl onions in oil until soft.
Dissolve flour in beef broth. Add to themushroom mixture with chopped garlic cloves, oregano, and 3/4cup red wine vinegar; simmer, stirring occasionally, for 5 minutes.
Fry diced salt pork in a skillet untilcrisp; drain and add to mushroom mixture.
Saute venison in a skillet until brown.Add to the mushroom mixture.
Transfer all into the kettle with reservedliquid; cover and bake at 350°F (175°C) for 2 hours,or until venison is done.
Makes 8 servings.
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