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An elegant venison red wine stew. Since
venison is leaner than other red meats, salt pork has been added
for extra richness.
- 3 cups red wine
1 1/2 cups red wine vinegar - divided use
2 bay leaves
1/8 teaspoon allspice
1 cup chopped celery
1 cup chopped carrots
1 cup chopped leeks
2 tablespoons granulated sugar
2 teaspoons salt
3/4 cup sliced mushrooms
3/4 cup pearl onions
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
1 cup beef broth
2 garlic cloves, chopped
1 teaspoon oregano
1 pound salt pork
- 4 pounds venison, cubed
- Combine red wine and 3/4 cup red wine
vinegar in a non-aluminum kettle. Add bay leaves, allspice, chopped
celery, chopped carrots, and chopped leeks. Bring to a boil,
reduce heat, and simmer for 30 minutes. Cool and strain. Return
liquid to the kettle and discard the solids. Stir sugar and salt
into the liquid; set aside.
- Meanwhile, in a large skillet, saute sliced
mushrooms and pearl onions in oil until soft.
- Dissolve flour in beef broth. Add to the
mushroom mixture with chopped garlic cloves, oregano, and 3/4
cup red wine vinegar; simmer, stirring occasionally, for 5 minutes.
- Fry diced salt pork in a skillet until
crisp; drain and add to mushroom mixture.
- Saute venison in a skillet until brown.
Add to the mushroom mixture.
- Transfer all into the kettle with reserved
liquid; cover and bake at 350°F (175°C) for 2 hours,
or until venison is done.
Makes 8 servings.
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