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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


    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.




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