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Рецепт Roasted Venison Stew With Parsnips And Carrots
by Global Cookbook

Roasted Venison Stew With Parsnips And Carrots
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Ингредиенты

  • 3 lb boneless venison shoulder, cut into 1 inch cubes
  • 1 c. all purpose flour
  •     sea salt and freshly cracked pepper to taste
  • 3 Tbsp. vegetable oil, for browning
  • 4 Tbsp. butter
  • 2 c. pearl onion, blanched, peeled
  • 6 x parsnip, washed, peeled, slice 1" thick
  • 8 med carrot, washed, peeled, slice 1" thick
  • 2 1/2 c. whole button mushroom, cleaned
  • 2 med Bay Leaf
  • 1 whl star anise
  • 2 tsp fresh thyme, leaves, minced
  • 2 c. dry white wine
  • 3 c. veal or possibly beef stock
  • 1 c. chicken stock
  • 9 x dry apricot, sliced
  • 1 bn thyme, for garnish

Инструкции

  1. Preheat oven to 325 degrees F.
  2. Combine the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in a shallow dish.
  3. On the stove top, in a large ovenproof dutch oven or possibly roasting pan (cast iron works well), heat the oil and the butter over medium heat, making sure not to burn the butter.
  4. Prepare the venison in batches. Dredge about a quarter of the venison in the flour mix and add in to the dutch oven. Brown well on all sides, about 8 to 10 min. Remove from dutch oven and set aside.
  5. Continue to dredge and cook the remaining venison. (add in more oil to the pan if needed). Remove from dutch oven and set aside.
  6. Add in the onions, parsnips, carrots, mushrooms, bay leaves, anise, and thyme to the same pot on medium heat.
  7. Saute/fry till the onions are slightly translucent/soft and the vegetables are lightly browned, about 7 min. Remove from the dutch oven and set aside, loosely covered.
  8. Return meat to the dutch oven with all its juices.
  9. Add in the wine, stocks and season with salt and black pepper to taste.
  10. Cover and roast in preheated oven for about 1 1/2 hrs.
  11. Add in the browned vegetable mix and the apricots to the roasted meat, stir gently, and add in a little more stock if necessary (do not add in more wine).
  12. Return to the oven and continue roasting for another 30 min or possibly till the vegetables are tender and the meat is heat-in-your-mouth tender.
  13. Serve the stew in a large covered dish, garnished with a bunch of fresh thyme. Serve with crusty bread.