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Venison Stew
Ingredients:
3-4 pounds venison stew meat
2 cups red wine
1/2 cup tarragon vinegar
1 onion, sliced
1 carrot, sliced
A few parsley stems
8 juniper berries
1 tablespoon salt
1 bay leaf
2 cloves, crushed
4 sprigs fresh tarragon (or 1 tablespoon dried)
4 tablespoons unsalted butter
1/4 pound pancetta, diced
1 1/2 cup beef stock
1 tablespoon corn starch
Salt and pepper
Procedure:
Make a marinade out of the wine, vinegar, onion, carrot, parsley
stems, juniper berries, salt, bay leaf, cloves and tarragon and let
the cubed venison marinate at least overnight. Drain the marinade
from the meat and reserve. Pat dry and then brown the meat with the
pancetta in butter; cover it by two-thirds with the reserved
marinade and stock. Cover first with foil pressed close to the meat
and bring it over the sides of the pot. Then add a lid and simmer for
an hour. Test the meat for doneness with a skewer. Strain the sauce
from the meat, discard the bay leaf, and thicken with cornstarch that
has been mixed with a bit of warm water. Season with salt and pepper
and then reheat, adding the meat. (Serves eight)
Reprinted with permission from the author
This recipe © 1998 Rebecca Gray
The Game & Fish Mastery Library
Willow Creek Press
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