Venison Stew
From: Marie-Thé
IngredientsPreparation
  • 3 pounds [1.4 kg] chuck or any other part of venison
  • 2 cups [500 ml] red wine
  • 1/4 cup [60 ml] cider vinegar
  • 2 bay leaves
  • 2 cloves
  • 1 garlic clove, crushed
  • 1/2 tablespoon [7.5 ml] salt
  • 6 peppercorns, crushed
  • 2 large onions, thinly sliced
  • 3 tablespoons [45 ml] bacon fat
  • 2 tablespoons [30 ml] flour
  • 2 celery stalks, with leaves
  • 6 carrots, peeled and sliced
  • Cut off fat from venison; cut meat into 2-inch [5 cm] cubes.
  • In a bowl, mix together red wine, cider vinegar, bay leaves, cloves, garlic, salt, pepercorns and onion slices.
  • Add venison cubes, mix well, cover and marinate for 2 days, refrigerated.
  • Remove meat from marinade, reserving marinade.
  • Wipe meat carefully and then brown in melted bacon fat.
  • Sprinkle with flour and mix well; pour strained reserved marinade all over.
  • Add celery and carrots.
  • Check seasonings.
  • Cover and simmer for 2 hours.