Venison Stew

Name: Venison Stew
Yield: 4 to 6 portions
Ingredients: Salt and freshly ground black pepper, to taste; 12 to 18 tiny pearl onions; 6 chicken livers; 2 tablespoons gin; 3 tablespoons ¼-inch dice lean salt pork; ¼ pound fresh mushrooms, as small as possible; 1 juniper berry, crushed; ½ teaspoon salt; 3 pounds lean venison, cut into 1-inch cubes; 8 tablespoons (1 stick) unsalted butter (slightly more if needed); ½ teaspoon dried tarragon; 1 large garlic clove, peeled and crushed; 6 whole black peppercorns, crushed; Pinch of dried thyme; 3 carrots, peeled and chopped; 1 large yellow onion, peeled and sliced; Top leaves of 2 celery ribs; Juice of 2 limes; Juice of 1 lemon; 2 whole cloves; 2 large bay leaves; 2 cups dry red wine

Preparation info

4 to 6
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This rich, complex stew is worthy of your most important holiday celebration. Venison is no longer difficult to come by (we have even seen it cut into stewing pieces and frozen) and for stewing, if you have a choice of cuts, use the chuck or rump—it’s the most tender.

Ingredients

Marinade

2 cups dry red wine
Juice of 1 lemon
Juice of 2

Main course
Gluten-free

Method

Combine the marinade ingredients in a large glass bowl and stir well. Add the venison, cover, and refrigerate for 1 day. Turn the meat 1 or 2 times in the marinade.
Remove the meat from the marinade and dry thoroughly with paper towels. Reserve the marinade.
Melt 2 tablespoons of the butter in a heavy skillet over medium heat. Brown the cubed venison