Duncan
03-06-2011, 06:10 PM
Here is a hearty French recipe most often used for beef. My Aunt modified it for Venison. Bon Apetit!
Venison Stew with Glazed Shallots
½ cup of dried Porcini mushrooms or fresh baby Portobello mushrooms
2 cups boiling water (to reconstitute dry mushrooms)
2 strips of bacon chopped
2 tbsp white all purpose flour
½ tsp of salt
¼ tsp of fresh ground pepper
1-½ lbs of fresh venison trimmed and cut into 1” pieces
2 tbsp of olive oil
1 large onion finely chopped
6 cloves of garlic minced about 2 tbsp
½ cup of dry red wine
2 cups of low fat, low sodium chicken broth
2 tbsp tomato paste
Large sprig of fresh rosemary
2 bay leaves
2 cups sliced carrots
1 bag egg noodles
Glazed Shallots
16 large shallots
1 tsp olive oil
½ tsp sugar
¼ tsp salt
3 tbsp chopped fresh parsley
Soak dried mushrooms 20-30 min in 2 cups boiling water until soft. Drain broth and reserve. Chop mushrooms and set aside. If using fresh mushrooms you will need to add liquid.
Pre-heat oven to 325 degrees. In a small skillet cook bacon until crisp. In a bowl combine the flour and salt and pepper. Dredge venison pieces in the flour. In the same skillet heat tsp of olive oil and brown the venison and set aside. Add tsp of olive oil to dutch oven and cook onions and garlic until brown. Add wine and cook until evaporated. 5 minutes. Now add chicken broth, tomato paste, rosemary sprig, bay leaves, mushrooms, mushroom broth , bacon and venison and let simmer.
Cover and bake at 325 degrees for 1-½ hours.
Add carrots and allow to bake 30 more minutes. Remove rosemary sprig and bay leaves.
Glaze shallots.
Prepare shallots and quarter. Place in sauce pan and cover with water. Simmer on medium heat for 4-5 minutes then drain water. In a non stick skillet heat 1 tsp of olive oil on medium low heat. Add shallots, 1 tsp sugar, and ¼ tsp salt and stir until brown. 10-15 minutes. Add fresh chopped parsley and shallots to stew. Garnish with parsley sprigs. Serve over egg noodles with a fresh salad.
Makes 8 cups, serves 6
Venison Stew with Glazed Shallots
½ cup of dried Porcini mushrooms or fresh baby Portobello mushrooms
2 cups boiling water (to reconstitute dry mushrooms)
2 strips of bacon chopped
2 tbsp white all purpose flour
½ tsp of salt
¼ tsp of fresh ground pepper
1-½ lbs of fresh venison trimmed and cut into 1” pieces
2 tbsp of olive oil
1 large onion finely chopped
6 cloves of garlic minced about 2 tbsp
½ cup of dry red wine
2 cups of low fat, low sodium chicken broth
2 tbsp tomato paste
Large sprig of fresh rosemary
2 bay leaves
2 cups sliced carrots
1 bag egg noodles
Glazed Shallots
16 large shallots
1 tsp olive oil
½ tsp sugar
¼ tsp salt
3 tbsp chopped fresh parsley
Soak dried mushrooms 20-30 min in 2 cups boiling water until soft. Drain broth and reserve. Chop mushrooms and set aside. If using fresh mushrooms you will need to add liquid.
Pre-heat oven to 325 degrees. In a small skillet cook bacon until crisp. In a bowl combine the flour and salt and pepper. Dredge venison pieces in the flour. In the same skillet heat tsp of olive oil and brown the venison and set aside. Add tsp of olive oil to dutch oven and cook onions and garlic until brown. Add wine and cook until evaporated. 5 minutes. Now add chicken broth, tomato paste, rosemary sprig, bay leaves, mushrooms, mushroom broth , bacon and venison and let simmer.
Cover and bake at 325 degrees for 1-½ hours.
Add carrots and allow to bake 30 more minutes. Remove rosemary sprig and bay leaves.
Glaze shallots.
Prepare shallots and quarter. Place in sauce pan and cover with water. Simmer on medium heat for 4-5 minutes then drain water. In a non stick skillet heat 1 tsp of olive oil on medium low heat. Add shallots, 1 tsp sugar, and ¼ tsp salt and stir until brown. 10-15 minutes. Add fresh chopped parsley and shallots to stew. Garnish with parsley sprigs. Serve over egg noodles with a fresh salad.
Makes 8 cups, serves 6