Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Master Chef Don F. Easley Jr.      

    Venison Stew

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    Serves 4+

    List of Ingredients

    3 pounds venison shoulder or tougher cut of meat, cut in 1-inch cubes
    4 tablespoons butter
    4 tablespoons flour
    4 cups hot water
    1 whole onion, studded with 2 cloves
    2 cups beef or venison stock
    1 teaspoon salt
    Juice of lemon
    1 cup red wine or port
    2 tablespoons capers
    1 bay leaf
    cup sour cream
    6 peppercorns

    Recipe

    Pat meat dry with towel. Heat butter in deep pot or Dutch oven. Stir in flour and make a roux. Add hot water, stock and salt, stirring until well blended and smooth. Add the peppercorns, the onion studded with cloves and the bay leaf and boil for 5 minutes.
    Add the meat and simmer for 1 hours. Add the wine, lemon juice and capers and simmer for 15 minutes. If sauce thickens too much, add a little more stock.

    When meat is tender remove the onion and bay leaf.
    Adjust seasonings.
    Stir in sour cream and more wine or lemon juice as needed.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |