| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | 4 | Servings | |
INGREDIENTS
| 2 | lb | Venison leg meat*; cut into 1" cubes |
| 1/2 | c | Onion; coarsely chopped |
| 1/2 | c | Brandy |
| Salt and pepper | ||
| 2 | tb | Olive oil |
| 1 | c | Bacon; diced |
| 2 | tb | Butter |
| 3 | tb | All purpose flour |
| 1 1/2 | c | Red wine; Rhone preferred |
| 6 | Sprigs parsley | |
| 1 | Clove garlic; minced | |
| 1 | ts | Dried thyme leaves |
| 1 | Bay leaf | |
| 24 | sm | Whole mushrooms; cleaned, stems trimmed |
| 1 | c | Frozen pearl onions; thawed |
INSTRUCTIONS
*Venison is available at specialty meat markets. May substitute beef Place venison in a large stainless steel or glass bowl. Scatter onion pieces over the meat. Combine brandy, 1/2 teaspoon each salt and pepper, olive oil and pour over the meat and onion. Cover the bowl and refrigerate 8 hours or overnight, turning meat at least once. Remove meat and onion pieces from marinade. Dry both on paper towels and reserve marinade. In a Dutch oven or another casserole with a tight-fitting lid, saute bacon in 1 tablespoon butter until browned and crisp, about 5 minutes. Remove bacon and drain on paper towels. Pour off all but 3 tablespoons drippings. Add onion pieces and saute over medium heat until they begin to soften. Add meat and brown it on all sides. Sprinkle flour over meat and stir for 1 to 2 minutes without burning flour. Add marinade and wine and stir with a wooden spoon to scrape browned bits from the bottom of the pan until liquid boils and thickens. Add parsley, garlic, thyme and bay leaf. Lower heat to a bare simmer, cover pan and cook until meat is tender, about 1 1/2 hours. Heat remaining tablespoon butter in a saute pan. Add the mushrooms and pearl onions and saute over medium-high heat until they soften and begin to brown. Transfer meat to a serving platter or plates, add the mushrooms, pearl onions and reserved bacon and keep warm. Strain the sauce into a clean pan. Reheat sauce, season to taste and pour over the meat. Serve with a rich red wine such as Chateauneuf du Pape. Published in Chicago Tribune Magazine 4/26/98 Typed and Busted by [email protected] Recipe by: Chef Reinhard Barthel, Jr., Cafe 36, LaGrange, IL Posted to MC-Recipe Digest by Carriej999 <[email protected]> on Apr 26, 1998
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