Page 84 - The Hunt - Spring 2019
P. 84

                 Ingredients
• 31⁄2 lbs. venison cubes (shoulder meat) • 1/2 cup all-purpose flour
• 1/3 cup olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped • 1 stalk celery, chopped • 2 garlic cloves, minced • 2 tbsp. tomato paste
• 1/4 cup cognac or brandy • 1 cup red wine
• 11⁄4 cup beef broth
• 3 bay leaves
• 3 cloves
• 1 tbsp. herbes de Provence • 1/8 tsp. peppercorns
• 1 pinch salt (optional)
Instructions
• Coat the meat cubes with flour.
• Heat oil in a heavy-bottom casserole dish over medium high heat. Add meat cubes in batches, turning them until they’re dark brown on all sides (5-7 minutes). Remove cubes with a slotted spoon and transfer them to a plate. Add salt and set aside.
• Add the onion, carrot and celery to casserole dish. Sauté 5 minutes, stirring until softened. Add garlic and cook 1 minute while stirring. Add tomato paste and cognac. Let liquid boil until it’s almost evaporated. Pour in the red wine, then bring to a boil until the liquid is reduced to about half its initial volume.
• Put meat cubes back into the casserole dish, then add just enough broth to cover. Add bay leaves, cloves, herbs and peppercorns.
• Lower heat, cover and simmer for 90 minutes, or until meat is tender. Add more broth if necessary for a thinner sauce.
• Remove bay leaves, adjust the seasoning, and serve in warmed dishes.
SPECIAL PROMOTIONAL SECTION
 JENNIFER BORDELON’S VENISON STEW
   Wilmington Friends School
 Quaker matters.
Come see why.
Open House
Saturday, May 18 at 11am Preschool-12th grade
Visit us at wilmingtonfriends.org or call 302.576.2930 to register or to customize your tour. Wilmington Friends School serves children in preschool through 12th grade.
     64 STEEPLECHASE LOOKBOOK 2019 | todaymediainc.com
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