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Saturday, December 17, 2011

Venison Stew



2 oz olive oil
1 ¼ lbs cubed venison tenderloin
1 finely chopped onion
2 turnips, peeled and cut into 8 wedges each
4 carrots, peeled and cut 1/3 in length
6 new potatoes
½ tbsp chopped garlic
1 tbsp fresh thyme, chopped
1 tbsp sage, chopped
1 tsp ground juniper
¼ cup flour
4 cups beef broth
 ¼ cup Madeira

Method:
Heat olive oil in heavy bottom saucepan. Season venison cubes with salt and pepper. Brown in olive oil. Remove.  Brown vegetables in saucepan then add garlic, and herbs. Cook for 2 minutes. Add venison. Sprinkle in flour, coating all contents evenly. Cook for 2 to 3 minutes. Add 4 cups broth and bring to a boil. Reduce heat and simmer. Bring to a boil. Reduce heat and simmer once again. Season with salt and pepper if desired. Add the Madeira, cover and cook over low heat for 30 minutes. Place into large bowls and serve immediately. Should be slightly thickened and very rich.

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