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Traditional venison stew

Traditional deer meat stew

a French girl cuisine
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Prep Time 2 days 2 hours
Cook Time 3 hours
Total Time 2 days 5 hours
Course Meat
Cuisine French
Servings 8

Ingredients
  

  • 1.6 kg. of deer meat for stew cut into large cube
  • 6 dl. of strong red wine a Corbière for example
  • 2 dl. of red wine vinegar
  • 2 onions one pinned with 1 clove and 1 laurel leaf
  • 2 garlic cloves peeled and cut in 2 pieces
  • 2 carrots
  • 1 celery branch
  • 1 leek white part only
  • 1 teaspoon of thyme
  • 10 juniper berries
  • 30-60 gr. of butter to brown meat
  • 3 tablespoons of flour
  • 7 dl. to 1l. of rind bouillon
  • 1 dl. of pork blood
  • salt and pepper from mill

Instructions
 

  • Prepare marinade at least 2 days in advance.
  • Peel, wash and slice vegetables (carrots, celery, leek and garlic). Peel onions. Pin one with laurel leaf and 1 clove.
  • Crush juniper berries with thyme.
  • Bring to a boil marinade ingredients : red wine, red wine vinegar, onions, garlic, carrots, leek, celery, juniper berries, thyme.
  • Pour on top of the meat and leave to rest in your fridge for 48 hours. Use a recipient made of glass or terracotta.
  • Remove meat form the marinade and dry using kitchen paper.
  • Bring marinade to a boil. Sieve to collect juice only.
  • Melt butter in a large cooking pan (cast iron better)
  • Brown each meat cube on each face, again and again, until no meat left. This step is very important for the color of the sauce.
  • Place all the meat in the casserole. Coat meat with flour. (= pour flour little by little while mixing with a wooden spoon) Leave to brown just a little time and pour marinade little by little while mixing. Add rind bouillon. Remove from heat. Add slowly pork blood. Cover and cook on low heat for 2 to 3 hours. Meat should be melting in your mouth.
  • The cooking time will depend on animal age, older the longer, Ask your butcher.
  • Do not hesitate to add a bit more rind bouillon if needed. Monitor cooking process every 15 minutes and mix regularly.