Venison Stew

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

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