Venison Stew with Red Wine Sauce (Drunken Deer Stew)
Red wine rounds out this recipe for a full-flavored & delicious stew!
6 servings
Ingredients:
2.5 – 3.5 lbs Highland Farm venison stew meat
Salt, pepper, dried thyme
2 – 3 Tablespoons lard or oil OR 2 slices bacon cut into small pieces
¼ cup all purpose flour
1 large onion, coarsely chopped
1 – 2 green peppers, coarsely chopped (1 inch pieces)
3 carrots, sliced
2 – 3 celery tops with leaves, diced (leaves coarsely chopped)
2 cups mushrooms (white/cremini/shitake) stems removed, coarsely sliced
½ - ¾ teaspoon marjoram
2 – 3 large shakes Worcestershire sauce
1 large clove garlic, smashed
2 cubes beef bouillon, or 2 teaspoons powdered
1 bottle reasonably priced Zinfandel for braising
1 bottle of really good Zinfandel to accompany meal
Instructions:
Liberally sprinkle stew meat with salt, pepper and dried thyme, then coat well with flour
In Dutch oven or deep skillet brown bacon bits (or heat oil/lard), then brown stew meat thoroughly, reserving browned meat to side.
Saute onion, green pepper, celery, and carrots until onions become translucent, adding more oil if necessary
Return meat to skillet or Dutch oven, add mushrooms, another ½ teaspoon thyme and other remaining ingredients (including entire bottle of lower cost Zinfandel), cover and simmer for 2 – 2 & ½ hours. Keep all ingredients covered in liquid, adding water if needed.
Serve over potatoes or with a side of egg noodles.
Enjoy that 2nd bottle of wine :)
Recipe submitted by R.M. of Saugerties, NY .... a loyal and enthusiastic customer!