Title: Venison Stew "Hunter's Style"
Categories: None
Yield: 4 Servings

2 lb Venison leg meat*; cut into
-1" cubes
1/2 c Onion; coarsely chopped
1/2 c Brandy
Salt and pepper
2 tb Olive oil
1 c Bacon; diced
2 tb Butter
3 tb All purpose flour
1 1/2 c Red wine; Rhone preferred
6 Sprigs parsley
1 Clove garlic; minced
1 ts Dried thyme leaves
1 Bay leaf
24 sm Whole mushrooms; cleaned,
-stems trimmed
1 c Frozen pearl onions; thawed

*Venison is available at specialty meat markets. May substitute beef

Place venison in a large stainless steel or glass bowl. Scatter onion
pieces over the meat. Combine brandy, 1/2 teaspoon each salt and pepper,
olive oil and pour over the meat and onion. Cover the bowl and refrigerate
8 hours or overnight, turning meat at least once.

Remove meat and onion pieces from marinade. Dry both on paper towels and
reserve marinade.

In a Dutch oven or another casserole with a tight-fitting lid, saute bacon
in 1 tablespoon butter until browned and crisp, about 5 minutes. Remove
bacon and drain on paper towels. Pour off all but 3 tablespoons drippings.
Add onion pieces and saute over medium heat until they begin to soften. Add
meat and brown it on all sides.

Sprinkle flour over meat and stir for 1 to 2 minutes without burning flour.
Add marinade and wine and stir with a wooden spoon to scrape browned bits
from the bottom of the pan until liquid boils and thickens. Add parsley,
garlic, thyme and bay leaf. Lower heat to a bare simmer, cover pan and cook
until meat is tender, about 1 1/2 hours.

Heat remaining tablespoon butter in a saute pan. Add the mushrooms and
pearl onions and saute over medium-high heat until they soften and begin to
brown.

Transfer meat to a serving platter or plates, add the mushrooms, pearl
onions and reserved bacon and keep warm. Strain the sauce into a clean pan.
Reheat sauce, season to taste and pour over the meat.

Serve with a rich red wine such as Chateauneuf du Pape.

Published in Chicago Tribune Magazine 4/26/98

Typed and Busted by Carriej999@AOL.com

Recipe by: Chef Reinhard Barthel, Jr., Cafe 36, LaGrange, IL

Posted to MC-Recipe Digest by Carriej999 on Apr 26,
1998