Sub in deer meat for beef in 3 stews
Venison Bourguignon
Venison gives this classic French comfort stew a pleasant, gamy flavor.
2 pounds venison chuck, cut into 11⁄ 2- inch
cubes
Salt and freshly ground black pepper 8 tablespoons olive oil
8 slices bacon, cut crosswise into 1⁄2- inch strips 2 onions, peeled and coarsely chopped 2 carrots, peeled and coarsely chopped 6 tablespoons flour
6 tablespoons tomato paste
2 cups dry red wine
1 bay leaf
4 sprigs of fresh thyme, plus extra to garnish 16 pearl onions (about 11⁄ 2- inch diameter), peeled, or 1 medium onion, sliced lengthwise (see note)
1 pound white button mushrooms
Instructions: Season venison with salt and pepper. In a large skillet, heat 4 tablespoons of the oil. Add the bacon and sauté until lightly browned. Add the venison and sauté until browned on all sides. Transfer the venison and bacon to a heavy Dutch oven and set aside.
Add chopped onions and carrots to the skillet and sauté until onions are softened and carrots are beginning to brown, about 5 minutes. Add flour and stir well. Allow to cook 1 minute, then stir in the tomato paste. Add the wine to the skillet along with 4 cups water. Stir well, scraping the bottomof the pan.
Pour themixture into the Dutch oven. Add bay leaf and thyme sprigs. Cover and simmer over low heat, stirring occasionally, until meat is tender, about 3 hours.
Toward end of cooking time, heat the remaining olive oil overmedium heat in a skillet. Add the onions and sauté until tender and browned on all sides, about 10 minutes. Add mushrooms and sauté until mushrooms are barely tender, 2-3 minutes. Add the onions and mushrooms to the pot of stew and stir to combine. Garnish with the remaining thyme leaves and serve the stew immediately or, for best flavor, allow it to cool to room temperature, cover and refrigerate overnight. Reheat gently overmedium-low heat and serve.
Note: If you are working with pearl onions, the easiest way to peel the little things is to cut off the stems, then place the whole, unpeeled onions in boiling water for 30 seconds and into an ice water bath immediately after. When they are cool, pinch from the nonstem end, and the peeled onion should pop right out.