Title: Venison Stew
Categories: A, Year, At, Ballymaloe
Yield: 8 servings

1 1/3 kg Shoulder of venison; trimmed
Salt and freshly ground
-black pepper
Seasoned flour

----------------------------------MARINADE----------------------------------
300 ml Full-bodied red wine
1 md Onion; sliced
3 tb Brandy
3 tb Olive oil
Salt and freshly cracked
-black pepper

-----------------------------------SAUCE-----------------------------------
225 g Fat streaky bacon; diced
2 tb Olive oil
2 lg Onions; chopped
2 lg Carrots; diced
1 lg Clov garlic; crushed
25 ml Venison stock or home-made
-chicken stock
Bouquet garni
250 g Small fresh mushrooms;
-sliced
Butter
Salt and freshly ground
-black pepper
Cream; (optional)
Chopped parsley; (optional)
Thyme leaves; (optional)
Lemon juice; (optional)

Dice the venison and season well. Put in a bowl and add the marinade
ingredients. Cover and refrigerate for 12-24 hours. Drain the meat well,
pat it dry on kitchen paper and turn lightly in seasoned flour.

Preheat the oven to 150C/300F/gas 2.

Brown the cubes of streaky bacon for the sauce in the olive oil in a frying
pan. Cook them slowly at first to render out the fat, then raise the heat
to get them crispy on the outside. Transfer to a flameproof casserole.

Brown the venison in the sizzling fat and then add the onions, carrots and
garlic, in batches, transferring each one to the casserole. Control the
heat carefully or the fat will burn. Pour off any surplus fat, deglaze the
pan with the marinade and pour the liquid over the venison. Heat up enough
stock just to cover the meat and vegetables in the casserole and pour it
over them. Add the bouquet garni, bring to a gentle simmer on top of the
stove and transfer to the preheated oven. Cover tightly and continue to
cook until the venison is tender and melting. Test after 11/2 hours, but it
may take up to 21/2 hours.

For best results, cook the casserole a day ahead and then reheat it the
next. This improves the flavour and ensures the venison is tender.

Saut‚ the sliced mushrooms in a little butter. Season with salt and pepper
and add to the stew. Add a little cream and some chopped parsley too
(optional). Finally taste the sauce; it may need seasoning and perhaps a
squeeze of lemon juice. It often benefits from a pinch of salt or a
spoonful of redcurrant jelly (be careful not to use too much).

Serve with potato and parsnip mash.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.