Page 84 - The Hunt - Spring 2019
P. 84

• 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)
• 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.
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