Recipe - Rich Venison Stew

3 pound Lean venison stew meat
2 cup White Wine Marinade
One half cup Vegetable oil
1 lg Onion; chopped
1 lg Carrot; scraped and minced
2 Shallots; peeled and
coarsely chopped
1 Clove garlic; minced
1 One half cup Red or white wine
2 One half cup Beef; chicken, or venison
stock
20 Button mushrooms; whole
20 Pearl onions; whole
8 1/2" slices of bacon; minced
and crispcook
1 tablespoon Flour; mixed w/ 2 T water
Parsley for garnish; chopped

WHITE WINE MARINADE
1 lg Onion; cut or sliced up thin
1 lg Carrot; cut or sliced up thin
1 Clove garlic; minced
One half Bottle dry white wine
1 tablespoon Fresh parsley
1 lg Bay leaf; crumbled
6 Peppercorns; crushed
One half teaspoon Thyme
One half teaspoon Basil
3 tablespoon Olive oil
1 tablespoon Salt

Mix all WHITE WINE Marinade ingredients and pour over meat. Marinate meat
for 1 or 2 days (depending on age and toughness) in a cool place. Drain and
dry meat, reserving marinade. Sprinkle meat with salt and pepper. Heat oil
in a Dutch oven or heavy kettle and cook onion and carrot until tender. Add
and brown the meat. Remove excess fat and add shallots and garlic, turning
and browning over medium heat. Add wine, 1 cup of the marinade, and enough
stock to cover meat. Bring to boil, lower heat, cover, and simmer for about
1One half hours (If liquid cooks down too much, add more of the stock.) Remove
the meat and strain gravy, skimming off excess fat. Return meat to kettle,
pour in strained gravy and mushrooms, onions and minced cooked bacon. Add
flour paste if necessary, to thicken. Simmer for 25 minutes more or until
meat is tender. Serve in casserole with parsley sprinkled over.

Serving Ideas : Serve with butterfried toast points

NOTES : Recipe may be used for elk, rabbit, hare, and other wild or
domestic meats unsuited to roasting.
Recipe by: Cooking Wild Game by Zack Hanle

Posted to recipeludigest Volume 01 Number 182 by Lou Parris
lbparris@earthlink.net on Oct 30, 1997