Venison

Thanks to Beau and Chris’ hunting abilities last December, we’re eating Venison. If you haven’t heard the story, ask one of them. They were cold! And I’m thankful they endured because last night we were able to eat the fruits of their labor.

 

Venison Stew

 

3 c venison, cut into chunks

3 T flour

Salt and pepper

1 T olive oil

1 ¼ c dry red wine

4 cloves of garlic, crushed

1 ¼ c beef broth

1 T tomato paste

3 sprigs fresh thyme

4 medium cipollini onions (I used pearl onions)

1 c mushrooms (wild, butoon, whatever)

1 T butter

 

With each onion, cut the top off and peel the skins back to the root end. Cut off the skin, leaving the root intact. Set aside.

 

Heat oil in Dutch oven or pot with lid over medium-high heat. Add the flour to a small bowl with salt and pepper and dust the venison in the flour. Add the meat to the hot oil and sear on both sides. You may need to do this in batches. Remove from pan.

 

Deglaze the pot with the wine, stirring the bits from the bottom of the pan. Add the garlic, broth, thyme sprigs, tomato paste and onions, stirring with each addition. Bring to a boil, cover and simmer for an hour over medium-low heat. Add the mushrooms and butter and taste for additional salt and pepper, adding what is missing. Then cook, uncovered, 30 more minutes. Remove the thyme sprigs before serving. Serve with buttered noodles, rice, rolls or mashed potatoes.