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Venison Stew french, fall, winter, stew 4 pounds venison; cut in 2" chunks 1 carrot; sliced 1 small onion; quartered 1/2 stalk celery; sliced 1/4 teaspoon dried thyme or 3/4 teaspoon. fresh thyme Salt or black pepper 1/8 teaspoon cayenne pepper 4 cups California Petite Syrah or full-bodied red wine 1 1/2 teaspoons wine vinegar 2 1/2 tablespoons corn oil; or more if needed 2 tablespoons white flour 1 cup water Caramelized Pears (optional) 1. Two to 4 days ahead, in a mixing bowl just large enough to hold meat and vegetables, toss venison, carrot, onion, and celery together. Add thyme, salt, cayenne, wine, and vinegar. Cover and marinate in a cool place (50° to 55°F) or in warmest part of refrigerator for 2 to 4 days, turning meat and vegetables every day. 2. Drain meat and vegetables in a colander for about 30 minutes, reserving marinade. Sort out vegetables from meat and set vegetables aside. Dry meat on towels. 3. In a large, heavy frying pan, heat a thin coat of corn oil over medium heat. Add meat in several batches, being careful not to overcrowd, and sauté until brown, about 5 minutes. Transfer meat to a stew pot. 4. In the same frying pan, sauté vegetables for about 5 minutes. Add more corn oil if necessary. Add sautéed vegetables to meat and season with salt and pepper. 5. Heat oven to 300°F. 6. For the brown roux, add flour to fat in frying pan. Add more corn oil if necessary to make 2 tablespoons. Stir with a wooden spoon and cook until roux is nut brown, 3 to 5 minutes. 7. Strain reserved marinade over roux and quickly whisk it together. Add water and bring to a boil. Strain liquid into the pot with the meat. 8. Cover pot tightly and bake on middle shelf of oven for 3 1/2 hours, until meat is very tender. 9. Transfer meat and vegetables with a slotted spoon to a heated serving dish, cover, and keep warm. 10. To degrease and thicken sauce, put pot half on burner and let surface that is over the burner come to a boil. Surface of pot off the burner should stand still. Lower heat if it's moving. Occasionally, skim and degrease the non-heated surface. Cook in this manner until sauce thickens and becomes shiny, about 30 minutes. Serve stew and pass sauce and pears separately. NOTES : Marinated venison simmered with savory vegetables in red wine, served with caramelized pears. 0 0 0 0 0 0 0 0 1244 0 0 0 0 0 0 Contributor: Cook's Magazine September/October 1984 Yield: 4 servings Preparation Time: 24:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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