| 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 | T | Olive oil |
| 1 | c | Bacon, diced |
| 2 | T | Butter |
| 3 | T | All purpose flour |
| 1 1/2 | c | Red wine, Rhone preferred |
| 6 | Sprigs parsley | |
| 1 | Clove garlic, minced | |
| 1 | t | Dried thyme leaves |
| 1 | Bay leaf | |
| 24 | 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 Carriej999@AOL.com Recipe by: Chef Reinhard Barthel, Jr., Cafe 36, LaGrange, IL Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 26, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 235
Calories From Fat: 113
Total Fat: 12.9g
Cholesterol: 15.3mg
Sodium: 105.4mg
Potassium: 299.2mg
Carbohydrates: 11.4g
Fiber: 1.9g
Sugar: 2.1g
Protein: 3.2g