Venison stew in red wine
- 1.5 kg (3 lb) stewing venison or deer, cubed
- Fresh ground salt and pepper
- 60 ml (1/4 cup) vegetable oil
- 15 ml (1 tbsp) butter
- 250 ml (1 cup) all-purpose flour
- 300 ml (1 1/4 cup) demi-glace sauce or 600 ml (1 1/2 cup) veal stock reduced by half
- 375 ml (1 1/2 cup) smoked pork breast, cut into lardons
- 750 ml (3 cups) Paris mushrooms, cut in quarters
- 12 small white onions (pearl onions) peeled
- 15 ml (1 tbsp) fresh parsley, chopped
- 750 ml (3 cups) red wine (preferably Burgundy)
- 250 ml (1 cup) carrots finely diced
- 250 ml (1 cup) celery finely diced
- 3 medium onions finely diced
- 4 garlic cloves, peeled and halved
- 6 fresh thyme sprigs or 5 ml (1 tsp) dried thyme
- 2 big bay leaves
- 10 ml (2 tsp) black peppercorn
- In a non-corrosive bowl, combine all marinade ingredients. Add the cubed venison. Mix well. Cover and refrigerate 24 hours. Mix 3 to 4 times.
- Remove the venison cubes, making sure no residue from the marinade remains on the meat. Drain. Set aside.
- Pour the marinade through a strainer while making sure to keep the liquid. Discard the rest of the marinade ingredients.
- Season venison cubes. In a pan, heat (3 tbsp) of the oil and the butter over medium-high heat. Flour the venison cubes and gently brown a small quantity. Once all browned, transfer to a casserole.
- Add strained marinade and demi-glace sauce to casserole. Season, cover and start cooking over medium heat. Cook about 2h30 minutes or until meat is tender.
- In a pan, heat the rest of the oil over medium heat and brown the lardons. Reserve once well browned. In the same pan over high heat, sauté mushrooms and pearl onions using lardon fat until nicely browned. Strain mushrooms and onions and set aside with lardons.
- About 30 minutes before cooking is done, add mixture and continue cooking.
- Serve over tagliatelle or Pilaf rice. Garnish with chopped parsley.