VENISON STEW WITH LEEKS

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VENISON STEW WITH LEEKS image

Categories     Soup/Stew     Game     Braise

Yield 6 servings

Number Of Ingredients 19

1.5 pounds of venison stew meat
3 T flour
3 slices of bacon
2 T Canola oil
1 medium onion, coarsely chopped
3 cloves garlic, chopped
3 medium carrots, sliced
2 ribs of celery, chopped
1.5 cups of beef bouillon (or soup base)
1.5 cups of red Burgundy wine
0.5 cups Parsley, snipped
1 bay leaf
0.5 t dried thyme
0.5 t dried savory
0.3 t pepper
0.5 pounds of mushrooms, sliced
3 leeks, sliced in half lengthwise and cut in 0.5" crosswise slices
3 oz light cream
2 pounds of potatoes, 0.5" dice, boiled

Steps:

  • 1. Cook bacon in Dutch Oven,; remove bacon and reserve. Brown floured venison in the bacon grease and oil. Add onion, celery and carrots; cook until onions are tender. 2. Add bouillon, wine, parsley, bacon, thyme, bay leaf, savory, and pepper. Simmer until meat is tender (2 hours) [adding water if necessary] 3. Stir in mushrooms and leeks and cook for 45 minutes or until the leeks are tender. 4. Add cream and serve over boiled diced potatoes

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