French Stew Recipe
Summary
Difficulty LevelVery EasyHealth IndexJust Enjoy
Ingredients
| 1 pound venison chunks, well trimmed | ||
| Garlic | 2 Clove (5gm), crushed | |
| 1 large purple onion, sliced into thin rings | ||
| Bay Leaf | 1 | |
| 1 cup burgundy wine | ||
| 1 slice lower-salt bacon, cut into tiny pieces | ||
| Thyme leaves | 1 Tablespoon, dried | |
| Salt | 1 Tablespoon | |
| Pinch sugar | ||
| 1 cup homemade Beef Broth or commercial low-sodium variety | ||
| Ground black pepper | To Taste | |
| 1/2 teaspoon salt-free all-purpose seasoning | ||
| 6 medium-size fresh mushrooms, cut into wedges | ||
| Pearl onions | 1 Cup (16 tbs), peeled | |
| Flour | 3 Tablespoon | |
| Cold water | 4 Tablespoon | |
| Parsley | 2 Tablespoon, chopped | |
Directions
Marinate venison, garlic, onion rings, bay leaf and wine in a deep glass bowl.
Cover and refrigerate at least 3 hours.
Remove venison from marinade, reserving liquid and discarding vegetables.
In a nonstick skillet over medium heat, brown bacon and venison.
When meat is browned, add thyme, tomato paste, sugar, beef broth, pepper and all-purpose seasoning.
Add reserved marinade liquid.
Bring to a boil, reduce heat, cover and simmer 1 3/4 to 2 hours.
Add mushrooms and pearl onions.
Cook until onions are tender.
In a small bowl, mix flour with cold water.
Blend until smooth.
Slowly add to stew, stirring often until thickened.
Sprinkle parsley on top and serve hot
Cover and refrigerate at least 3 hours.
Remove venison from marinade, reserving liquid and discarding vegetables.
In a nonstick skillet over medium heat, brown bacon and venison.
When meat is browned, add thyme, tomato paste, sugar, beef broth, pepper and all-purpose seasoning.
Add reserved marinade liquid.
Bring to a boil, reduce heat, cover and simmer 1 3/4 to 2 hours.
Add mushrooms and pearl onions.
Cook until onions are tender.
In a small bowl, mix flour with cold water.
Blend until smooth.
Slowly add to stew, stirring often until thickened.
Sprinkle parsley on top and serve hot
Chef
