Venison Stew

Name: Venison Stew
Yield: Yields 6 to 8 servings
Cuisine: United States
Ingredients: 1½ teaspoons dried thyme; 6 anchovies; 2 whole cloves; 1½ ounces (43 g) pork sidemeat cut into 1½ inch (3¾ cm) strips; Zest of one orange removed in strips; 2 garlic cloves; 2 cups (475 ml) beef stock; 4 pounds (1800 g) lean, boneless venison cut into cubes 1½ inches (3¾ cm) on a side; Salt and freshly ground black pepper; 2 bay leaves; 2 tablespoons chopped, fresh parsley; 1 pound (450 g) canned Italian tomatoes, chopped, with juice; 1 bottle (750 ml) Cabernet Sauvignon, or any good, dry, red wine; 4 tablespoons (60 g) bacon fat or lard; ¼ teaspoon dried red pepper flakes; 1 tablespoon sugar; 3 cups (710 ml) sliced onions; 6 tablespoons flour

Preparation info

Yields
6 to 8
servings

Difficulty
Medium

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.

Ingredients

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

Americas
United States
Stew

Method

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