Venison Stew Recipe

Summary

Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyCuisine
Main IngredientInterest Group

Ingredients

 Venison2 Pound
 Bacon3 Pound
 Butter4 Tablespoon
 Onions2
 Flour2 Tablespoon
 Red wine1 1⁄4 Cup (20 tbs)
 Garlic1 Clove (5 gm), crushed
 Bouquet garni1
 Black pepper To Taste
 Salt To Taste
For marinade
 Finely chopped onion1
 Thyme sprigs4
 Bay leaf1
 Oil6 Tablespoon
 Brandy2 Tablespoon

Directions

GETTING READY
1 Mix all the marinade ingredients and steep in the meat for 4 hours then drain the meat and wipe it dry. Save the drained marinade
2 Chop the bacon and keep aside.

MAKING
3 In a heavy bottomed pan cook chopped bacon over moderate heat until fat runs.
4 Add butter and coarsely chopped onions . cook until onions turn transparent.
5 Sprinkle flour and brown the roux stirring continuously with a wooden spoon.
6 Mix the marinated and dried venison.Cook until brown from all the sides stirring accasionally.
7 Add in red wine just enough so that the sauce covers the meat.
8 Add crushed garlic and boquet garni. Cover the pan with a tight lid and cook for about 45 mintes- 1 hour.
9 Open the lid and stir in saved marinade.Continue cooking until the meat is tender. It may take 45 minutes.

FINALIZING
10 Remove the bouquet garni and add salt and pepper to correct the seasoning.

SERVE
11 Serve hot.
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