VENISON STEW
 

Attention all you hunters who have been putting away venison in the freezer. Here's your chance to take some of these less-than-tender cuts and make a wonderful meal.
The key to this recipe is the use of the rich veal stock or venison stock enhanced with the earthly delight of porcini mushrooms reduced with a large amount of red wine. The pieces of venison are seared to bring out the flavor and it's all topped off with homemade biscuits.
Thinking about it, this is another version of Shepherd's Pie, using biscuits instead of mashed potato. This dish is hearty fare well suited for cold nights. Be sure to make extra biscuits!

 

VENISON STEW

• 1 lb. venison, fully trimmed 1” dice
• 1 cup flour with ¾ tablespoon salt and 1 teaspoon white pepper added
• ½ cup clarified butter or olive oil
• 2 tablespoons garlic, chopped
• 2 tablespoons red onion, diced fine
• 2 cups burgundy (red) wine
• 4 oz. dried porcini mushrooms (Italian)
• 1 quart rich veal stock
• 2 small Idaho potatoes, medium dice
• 1 yellow onion, julienned
• 1 poblano pepper
• 2 ribs celery, diced fine
• 1 small carrot, julienned
• 1 red bell pepper, diced fine
• 2 dashes Tabasco©
• 1-½ tablespoons Worcestershire Sauce
• 1-½ tablespoons salt
• ½ teaspoon white pepper

Blister skin on poblano. Peel, seed and dice fine.

Heat butter or oil in a heavy bottomed pot until it just begins to smoke, about 350°.

Toss venison in seasoned flour, dusting off excess.

Add venison and brown in small batches. Reserve warm.

 
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