|
(also works with elk)
Three
pounds of venison, preferrably cut into 1 inch cubes
One one
pound package of baby carrots
Two
large onions - wedged into eight pieces each
One
garlic bulb
Five -
Six large baking potatoes cut into 2 inch pieces
One Half
pound sliced baby Bella mushrooms
Merlot
or Burgundy (actually Gallo Hearty Burgandy works best and is cheap)
Red
wine vinegar
2 Cups
Seasoned flour (flour, black pepper, Montreal steak seasoing, paprika and onion
powder mixed well)
Flour
should no longer look white, but use your best estimate.
Two one
gallon ziplock bags
In one
ziplock bag put 1/4 cup wine vinegar, 1/2 cup wine, 1/2 cup water, 1 tablespoon
veg oil, 1/2 teaspoon black pepper, two cloves (crushed) garlic, 1 teaspoon
salt. Put the venison into the ziplock bag and close. Make sure everything is
well mixed and let sit for 1 hour.
After
marinating venison, using tongs or slotted spoon, remove about 1/3 and place it
into the second ziplock bag, add all the seasoned flour, close bag and shake it
well. Remove venison and set aside. Continue with the rest of venison until all
is well coated.
In large
skillet place two tablespoons cooking oil or bacon fat (I prefer the bacon fat)
and have heat on medium high. Using about 1/3 of the venison at a time, brwon
well and remove from pan. When all the meat is finished browning place it in a
5-6 quart dutch oven. Cover with cold water (about 4 inches over the meat), add
half of the onion wedges, 1 cup red wine, cover stew, heat on med high until it
starts to bubble then reduce heat and simmer covered at least 11/2 hours (more
if it is an older deer). After simmering venison, add rest of oinions, 3 cloves
garlic (crushed) and the other vegetables. Continue simmering covered for about
45 minutes (until potatoes are tender). I like thicker stew so I alwasy tighten
it up with some roo. Melt half a stick butter or margerine. Stir in 1/4 cup
flour. Keep stirring until flour absorbs all the butter and darkens slightly.
It should still be a little wet-looking. Add to stew and keep stirring until
stew is the consistency you like and remove from heat.
Serve
right away or let cool completely and refrigerate until the next day and
reheat. Don't laugh it will taste even better when it is reheated, but either
way...enjoy!
|
