INGREDIENTS

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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