 |
Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 4 |
|
This is a savory stew, from Noel Kenney of Crookedwood House. Adapted from The New Irish Table. Ingredients:
2 sprigs fresh parsley |
2 sprigs fresh thyme |
2 sprigs fresh tarragon |
3 tablespoons sunflower oil |
8 slices bacon |
2 onions, diced |
2 lbs venison, cut into 2-inch chunks |
2 tablespoons flour |
2 cups burgundy wine |
2 cups beef stock |
3 garlic cloves, crushed |
2 tablespoons orange zest, grated (approximate, use 1 orange) |
6 juniper berries, crushed |
salt |
pepper |
12 large white mushrooms |
2 tablespoons fresh parsley, minced |
Directions:
1. Make a bouquet garni by placing the parsley, thyme and tarragon sprigs on a square of cheesecloth. Bring the corners up over them and tie together. Set aside.
2. Heat oil in a Dutch oven or heavy pot over medium heat.
3. Add bacon and cook until crisp, about 5 minutes on each side.
4. Remove and drain on paper towels.
5. Add onions and saute until browned, about 3-5 minutes.
6. Add venison and cook for 2-3 minutes, turning once or twice.
7. Sprinkle flour over meat and onions, and stir until coated.
8. Cook for 2 minutes.
9. Stir in wine, stock, garlic, orange zest, and juniper berries.
10. Bring to a boil.
11. Reduce heat.
12. Add bouquet garni, salt and pepper.
13. Cover and simmer until meat is tender and sauce is thick, about 1 1/2 hours. If too thick, add a little more stock or some water.
14. Add bacon and mushrooms.
15. Uncover and cook for 20 minutes.
16. Remove bouquet garni.
17. Serve with a sprinkling of minced parsley.
|
|