Venison Stew

Name: Venison Stew
Yield: 6 portions
Ingredients: 2 cups pitted dates; 3 tablespoons coarsely chopped fresh Italian (flat-leaf) parsley; 4 tablespoons (½ stick) unsalted butter; 2 teaspoons sugar; 1 rutabaga (about 2½ pounds), peeled and cut into ½-inch cubes; 12 small white onions (about 1½ inches in diameter; 3 tablespoons unbleached all-purpose flour; 1 rutabaga (about 2½ pounds), peeled and cut into ½-inch cubes; 1 bay leaf; 8 juniper berries, crushed; 8 ounces bacon, cut into 1-inch pieces; 3 pounds boneless venison shoulder, cut into 1½-inch pieces; 4 cloves garlic, coarsely chopped; ½ cup plus 2 tablespoons olive oil; 2 teaspoons freshly ground black pepper; 2 teaspoons dried thyme; 2 cups Madeira; 2 cups Berta’s Chicken Stock or canned broth; 1 cup red wine vinegar; 1 cup dry red wine; 2 cups Berta’s Chicken Stock or canned broth

Preparation info

6
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

If you hunt deer or have a friend who does, you’ll find that there will be plenty of meat that isn’t tender enough for roasting. This autumnal stew is a great solution.

Ingredients

2 cups Berta’s Chicken Stock or canned broth
2 cups Madeira

Main course

Method

In a large bowl, combine the stock, Madeira, red wine, vinegar, ½ cup of the olive oil, garlic, thyme, 1 teaspoon of the pepper, the juniper berries, and bay leaf. Stir well, and add