A SEASON OF WILD GAME
(Page 3 of 5)
October/November 1994
Anne Vassal
Preheat oven to 350°F. Pat the venison pieces dry with a paper towel. In a plastic bag toss the venison and the flour until the meat is coated. Remove the meat, shaking loose any excess flour. In a large skillet sauté the venison in the tablespoon of oil on medium-high heat until the pieces are brown and crisp. Place in a covered, shallow casserole, using at least a 3-quart size. In the same skillet, sauté the onions briefly in the teaspoon of oil until they start to brown. Add the garlic and sauté 30 seconds, then add the wine, beef broth, and the spices. Heat until boiling and pour into the casserole. Stir in the dried cranberries, cover, and bake for 1 1/2 hours. While the stew is baking, sauté the mushrooms briefly in the skillet and set aside. Start the root vegetables. (Recipe follows.)
RELATED CONTENT
After 1 1/2 hours, remove the stew from the oven and stir in the sautéed mushrooms. Check to see if the meat is tender and if the gravy needs additional liquid. Return the covered casserole to the oven for another 20 minutes or so. Serve over mashed root vegetables. Top with chopped parsley.
Venison Chili
If you want your chili Texas-style, have the venison ground more coarsely or do it yourself in a food processor or meat grinder.
1 tablespoon olive oil 1 1/2 pounds ground venison (depending on how meaty you like it) 4 large cloves garlic — minced 1/4 teaspoon jalapeno pepper (1 small pepper)— seeded and minced 1 large onion — chopped 1 28-ounce can tomatoes with liquid 1/4 cup tomato paste (freeze the rest in a baggy) 1 teaspoon raw apple cider vinegar 1 tablespoon chili powder1/4 teaspoon salt freshly ground pepper3/4 teaspoon allspice 1 teaspoon each: ground coriander, dried basil, ground cumin, dried oregano, sugar 2 15-ounce cans red (or kidney) beans — rinsed and drained 1 1/2 cups water1 medium red pepper — diced 1 poblano or green pepper (or 2 peppers if you like more vegetablesoptional toppings: low fat sour cream or yogurt, grated cheddar cheese, chopped green or red onions, chopped cilantro
In a large soup pot, heat the oil over medium-high heat, add the venison, and sauté until browned. Stir in the garlic, hot pepper, and onions and sauté until limp. Add the rest of the ingredients, except the sweet pepper, and simmer uncovered for 30 minutes. Add the sweet peppers and simmer covered about another 30 minutes until they're tender. Add additional salt, seasonings, and water as needed. Serve with toppings if desired.
Page:
<< Previous 1 |
2 | 3 |
4 |
5 |
Next >>
