No new recipes here for a while..... so here goes.
My sister came home with a slab of venison one day, a gift from a hunter friend of hers. I had never cooked real game venison before (all others were farm-raised deer) so wanted to try something new. Here's what we just had for dinner.
Turn the oven on and pre-heat at 325deg.
Over medium heat on a thick-bottomed frying pan:
Heat a couple tablespoons of mixture of olive oil and butter until nice and bubbly
Saute 6 shallots - peeled and thickly sliced until fragrant and slightly browned
Add 1 bulb garlic - smash each clove with the flat of a knife and peel - and saute until brown
Then 3 medium carrots - diced
Next 1lbs slab bacon (not the sliced supermarket stuff) or salt pork diced into 1-inch cubes until the oil renders
Add 2.5lbs venison (or other game like wild boar) diced into 2-inch cubes or 1-inch fillets stir
Pour in 1/2 cup kirsch and flambe. Stir while still flaming until the flames die out.
Add 1 bouquet garni and 3 bay leaves.
Add 1/2 bottle of a nice, full-bodied dry red wine and 1 cup beef stock. Reduce for a bit, and then put into a heavy Dutch Oven and bake covered for 2 hours at 325.
Take dutch oven out of the oven and put over a low flame. Add 2lb new potatoes halved, 1/4cup Creme de mure (blackberry liqueur) and cook for a further 30 minutes.
In the meantime, pan fry 1lb sliced crimini mushrooms and 1lb sliced chantrelle mushrooms in butter.
Add the sauted mushrooms to the stew with 2 large squares of dark chocolate (3oz) and mix well.
Serve hot with warm crusty french bread and a jug of wine.
My sister came home with a slab of venison one day, a gift from a hunter friend of hers. I had never cooked real game venison before (all others were farm-raised deer) so wanted to try something new. Here's what we just had for dinner.
Turn the oven on and pre-heat at 325deg.
Over medium heat on a thick-bottomed frying pan:
Heat a couple tablespoons of mixture of olive oil and butter until nice and bubbly
Saute 6 shallots - peeled and thickly sliced until fragrant and slightly browned
Add 1 bulb garlic - smash each clove with the flat of a knife and peel - and saute until brown
Then 3 medium carrots - diced
Next 1lbs slab bacon (not the sliced supermarket stuff) or salt pork diced into 1-inch cubes until the oil renders
Add 2.5lbs venison (or other game like wild boar) diced into 2-inch cubes or 1-inch fillets stir
Pour in 1/2 cup kirsch and flambe. Stir while still flaming until the flames die out.
Add 1 bouquet garni and 3 bay leaves.
Add 1/2 bottle of a nice, full-bodied dry red wine and 1 cup beef stock. Reduce for a bit, and then put into a heavy Dutch Oven and bake covered for 2 hours at 325.
Take dutch oven out of the oven and put over a low flame. Add 2lb new potatoes halved, 1/4cup Creme de mure (blackberry liqueur) and cook for a further 30 minutes.
In the meantime, pan fry 1lb sliced crimini mushrooms and 1lb sliced chantrelle mushrooms in butter.
Add the sauted mushrooms to the stew with 2 large squares of dark chocolate (3oz) and mix well.
Serve hot with warm crusty french bread and a jug of wine.
