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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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The stew recipe is rich, flavorful and filling. I prefer to serve with a crusty warm bread and garnish the stew with chopped sautéed mushrooms and shallots. Ingredients:
2 lbs cubed marinated venison |
1/2 cup red wine |
3 tablespoons oil or 3 tablespoons butter |
1 onion, chopped |
1 carrot, chopped |
1 stalk celery, chopped |
2 tablespoons tomato puree |
1 cup marinade |
1 cup beef gravy |
1 tablespoon red currant jelly |
1 tablespoon heavy cream |
Directions:
1. Drain and pat dry the venison. Strain and reserve the marinade. Brown the venison in the fat. Transfer to casserole. Add salt, pepper, and all but the last two ingredients.
2. Cook covered in 325 oven for 2 -3 hours. OR cook in slow cooker .
3. Remove venison to serving dish. Strain liquid add red currant jelly and cream and heat to warm but do not boil. Serve with crusty warm bread or oven fries and a veggie of choice. Requires a robust burgundy for even more pleasure.
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