Venison Stew This recipe will serve 6 to 8. You could serve half of it as stew with buttery mashed potatoes and a warm crusty bread and then make the rest into Pot Pies to freeze for another day. Stagger the stag so to speak. Marinade: 2 cups red wine 1 cup red wine vinegar 1/2 cup gin (optional) ½ cup olive oil 1 Tbsp chopped garlic 6 juniper berries, crushed 1 tsp black pepper, crushed 1 tsp Italian oregano, rubbed ¼ tsp rosemary 3 lb venison cut into 1-inch cubes 3 Tbsp flour 8 slices bacon cut in 1-inch pieces 3 Tbsp olive oil 2 cups veal stock 1 medium onion, cut in ¼-inch slices 3 medium carrots, cut in 1-inch pieces 3 medium parsnips, cut in 1-inch pieces ½ cup chopped pitted prunes 1. In a large bowl, combine all marinade ingredients and add venison. Marinate in fridge for 4 hours. 2. Preheat oven to 325º. Drain venison, reserving liquid. Pat venison dry with paper towels. Dredge in flour. In a large saute pan, heat 1 Tbsp olive oil over medium high heat, add a third of the venison and fry just until brown. Remove to a Dutch oven or other large, heavy baking dish with lid. Repeat until all venison is browned. Add reserved marinade liquid, beef stock and prunes to baking dish, cover and bake for 1 ½ hour or until meat is tender. 3. In sauté pan, fry bacon over medium-high heat until fat is rendered. Remove bacon and set aside, leaving fat in pan. Add onions to pan and sauté until golden and translucent. Set aside. Add carrots and parsnips to pan and brown lightly. Add to baking dish along with bacon and onions. Add water if necessary – liquid should just cover the meat. Return baking dish to oven with lid on and bake for another ½ hour or until vegetables are soft and meat is tender. Add salt if necessary.
Posted on: Thu, 13 Mar 2014 18:04:58 +0000
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