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Rich Venison Stew

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Dutch A-ok, Game 6 Servings

INGREDIENTS

3 lb Lean venison stew meat
2 c White Wine Marinade
1/2 c Vegetable oil
1 lg Onion; chopped
1 lg Carrot; scraped and diced
2 Shallots; peeled and coarsely chopped
1 Clove garlic; minced
1 1/2 c Red or white wine
2 1/2 c Beef; chicken, or venison stock
20 Button mushrooms; whole
20 Pearl onions; whole
8 1/2" slices of bacon; diced and crisp-cook
1 tb Flour; mixed w/ 2 T water
Parsley for garnish; chopped
1 lg Onion; sliced thin
1 lg Carrot; sliced thin
1 Clove garlic; minced
1/2 Bottle dry white wine
1 tb Fresh parsley
1 lg Bay leaf; crumbled
6 Peppercorns; crushed
1/2 ts Thyme
1/2 ts Basil
3 tb Olive oil
1 tb Salt

INSTRUCTIONS

WHITE WINE MARINADE
Mix all WHITE WINE Marinade ingredients and pour over meat. Marinate meat
for 1 or 2 days (depending on age and toughness) in a cool place. Drain and
dry meat, reserving marinade. Sprinkle meat with salt and pepper. Heat oil
in a Dutch oven or heavy kettle and cook onion and carrot until tender. Add
and brown the meat. Remove excess fat and add shallots and garlic, turning
and browning over medium heat. Add wine, 1 cup of the marinade, and enough
stock to cover meat. Bring to boil, lower heat, cover, and simmer for about
1-1/2 hours (If liquid cooks down too much, add more of the stock.) Remove
the meat and strain gravy, skimming off excess fat. Return meat to kettle,
pour in strained gravy and mushrooms, onions and diced cooked bacon. Add
flour paste if necessary, to thicken. Simmer for 25 minutes more or until
meat is tender. Serve in casserole with parsley sprinkled over.
Serving Ideas : Serve with butter-fried toast points
NOTES : Recipe may be used for elk, rabbit, hare, and other wild or
domestic meats unsuited to roasting.
Recipe by: Cooking Wild Game by Zack Hanle
Posted to recipelu-digest Volume 01 Number 182 by Lou Parris
<lbparris@earthlink.net> on Oct 30, 1997

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