162 Back Sticks Venison Stew

Dark Stews-Basic Method

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Venison neck, flap, or shoulder 2 lb. 2 lb. 1 kilo
Marinade:
Olive oil ¼ cup 2 fl. oz. 60 milliliters
Dry red wine ¾ cup 6 fl. oz. 170 milliliters
Bay leaf 1 1 1
Thyme 1 tsp. 1 tsp. 3 grams
Parsley stalks 1 spray 1 spray 1 spray
Peppercorns 6 6 6
Onion 1 medium 1 medium 1 medium
Garlic clove 1 1 1
Gin 2 tbsp. 1 fl. oz. 30 milliliters
Parsnip 1 medium 3 oz. 85 grams
Mushrooms, quartered 1 cup 2 oz. 60 grams
Onion 1 large 6 oz. 170 grams
Carrots 2 large 8 oz. 230 grams
Beef stock cups 1 pint 570 milliliters
Garlic clove 1 1 1
Herbs: 2 parsley stalks, 1 sprig thyme, 1 bay leaf, 6 crushed juniper berries 1 bunch 1 bunch 1 bunch

Method

Method of Preparation

  1. Cut meat into 1-inch cubes.
  2. Mix all ingredients for marinade—marinate 24 hours.
  3. Dice onion finely.
  4. Crush garlic well.
  5. Slice vegetables ½-inch thick.
  6. Tie up herbs in muslin bag.
  7. Measure stock.
  8. Make an arrowroot thickening paste with 2 tablespoons each of arrowroot and water.

Method of Cookery

  1. Strain off marinade and keep to one side for later use.
  2. Dry meat well.
  3. Fry to brown all over; add onion, carrots, and parsnips and brown these.
  4. Add herbs and stock.
  5. Cook for 1 hour until tender.
  6. Skim off fat and add strained marinade.
  7. Add mushrooms and thicken with arrowroot paste. Simmer for 10 minutes and serve.

Serving

Moreland Potatoes, Sweet Potato Cakes and Swiss chard or spinach leaves go well. Serve a full-bodied red wine.

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