Venison Stew

Preparation info
  • Yields

    6 to 8

    • Difficulty


Appears in
Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

A strong French influence marks this cold weather dish of the Huguenot community. Anchovies were prepared in all the better kitchens of coastal settlements and were widely used to season sauces and gravies to add a final fillip, as in this stew.


  • 1 bottle (750 ml) Cabernet Sauvignon, or any good, dry, red wine
  • 2 cups (


In the saucepan, bring the wine, stock, bay, thyme, red pepper flakes, orange zest, and cloves to a rapid boil. Reduce to 4 cups (950 ml). Strain and reserve.

Cut strips from the sidemeat, one for