Prep Time: 30 Minutes
Cook Time: 3 hours, 30 minutes
3 T olive oil, divided
8 oz chopped bacon
3 lbs deer roast meat, chopped into large 2-in chunks
2 lbs carrots, chopped into large chunks
2 onions, roughly chopped
6 cloves garlic, smashed
1 lb Crimini mushrooms, halves
½ cup brandy
750 ml dry red wine
2 cups venison stock OR beef stock
2 T tomato paste
1 bouquet garni (a fresh herb bouquet with thyme, rosemary & bay leaf)
4 T butter, softened
3 lbs baby golden potatoes
Salt & Pepper
- Heat 1 tablespoon oil in a large saucepot. Add the bacon and cook over medium heat until brown and crisp. Remove with a slotted spoon and set aside.
- Next pat the venison chunks dry with a paper towel and salt and pepper to taste. Brown the deer meat on all sides. Then remove with a slotted spoon.
- Add the onions, garlic, and carrots to the pot. Cook and stir for several minutes until the onions have softened, then add the mushrooms and cook another 5-10 minutes.
- Add all meat back to the pot, followed by: brandy, wine, stock, and tomato paste. Add 1 teaspoon salt and 1 teaspoon pepper and stir well. Then add the bouquet garni and cover.
- Bring to a boil, then lower the heat and simmer for approximately 3 hours until the venison is very tender.
- In the last hour of simmering, preheat the oven to 450 degrees F.
- Place the mini potatoes on a rimmed baking sheet and toss with 2 tablespoons oil, salt and pepper.
- Roast for 35-45 minutes until tender, tossing once in the middle.
- Once the venison is tender, mix half a stick of softened butter with 1/4 cup of flour. Use a fork to press into a paste.
- Slowly stir the butter mixture into the stew until the desired thickness is reached—I like to add it all!
- Salt and pepper to taste if needed.
serving: 1serving, calories: 978kcal, carbohydrates: 61g, protein: 69g, fat: 36g, saturated fat: 13g, cholesterol: 238mg, sodium: 769mg, potassium: 2858mg, fiber: 12g, sugar: 11g, vitamin a: 25775iu, vitamin c: 40.8mg, calcium: 216mg, iron: 18.7mg
course: MAIN COURSE
cuisine: AMERICAN, FRENCH
author: SOMMER COLLIER
RECIPE from “A SPICY PERSPECTIVE”