Venison Stew

Name: Venison Stew
Yield: Serves 8
Ingredients: salt and pepper; finely chopped parsley to decorate; lemon juice; salt and pepper; 450 g (1 lb) button mushrooms; 1 tablespoon olive oil; 34 pickling onions; 45 g (1½ oz) butter; 1 teaspoon sugar; 1 tablespoon raspberry vinegar; 2 tablespoons brandy; 2 tablespoons flour; 500 ml (1 pint) beef or venison stock; 500 ml (1 pint) beef or venison stock; 2 carrots, finely chopped; 2 stalks of celery, finely chopped; 45 g (1½ oz) unsalted butter; 1 clove garlic, crushed then chopped; 250 g (8 oz) pancetta, or piece of streaky bacon, cut into lardons; 250 g (8 oz) pancetta, or piece of streaky bacon, cut into lardons; 1 large onion, finely chopped; 2 shallots, finely chopped; 300 ml (½ pint) red wine; 3 tablespoons olive oil; bouquet garni; ¼ teaspoon crushed black peppercorns; 1½ kilos (3 lb) cubed venison, from shoulder or neck; 1½ kilos (3 lb) cubed venison, from shoulder or neck; 1½ kilos (3 lb) cubed venison, from shoulder or neck

Preparation info

Serves
8

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

A wonderful dish for the winter and special enough to be party fare. It improves with reheating, so can be made well in advance. It makes excellent filling for pies, and individual pies made with light homemade puff pastry would be worth considering for a special occasion.

Ingredients

1½ kilos (3 lb) cubed venison, from shoulder or neck
300 ml

Main course
Stew
Winter

Method

Mix the red wine, olive oil, bouquet garni and peppercorns with the venison and marinate for 24 hours in a cool place. Drain off and keep the marinade. Brown the bacon in a heavy frying pan, remove with a slotted spoon to a flameproof casserole. Tip out all but about 2 tablespoons of the bacon fat and brown the chopped vegetables; transfer to the casserole. Turn the venison in the flour. Heat h