Venison stew
Description
I present to you a fantastically delicious dish – venison stew. This venison stew recipe is not my culinary improvisation; it's a classic Scottish way of preparing venison, and in fact, one of the national dishes of that region. When I first tried it, washing it down with Scottish ale in one of Edinburgh's pubs, I wanted to shout – I LOVE SCOTLAND!!! It's that delicious. A hearty, rich venison stew, flavored with sweet-and-sour blackcurrant jam, smoky bacon, crispy fried mushrooms, and fragrant herbs... Ah, words can't describe it. Prepare it exactly as the venison stew recipe prescribes, and you'll be the happiest person for at least an hour.
Instructions
- 1
Step 1
Cut the venison into cubes about 5 cm on a side.
- 2
Step 2
Place the pieces of venison in a bowl, add bay leaf and fresh thyme, then pour wine over it all. Refrigerate for 12 hours to marinate.
- 3
Step 3
Rinse the mushrooms thoroughly. Take the bowl with meat out of the refrigerator, remove the meat from the marinade and place it on a plate, discard the bay leaf and thyme, but keep the marinade—we will need it later.
- 4
Step 4
Preheat the oven to 150 degrees. Slice the onion into thin half-rings, and finely chop the garlic.
- 5
Step 5
In a skillet, melt the butter, add the onion, and sauté for 3-4 minutes over medium heat until soft. Then add the garlic, mushrooms, and bacon slices. Cook together for another 2-3 minutes.
- 6
Step 6
Meanwhile, in a separate skillet over high heat, sear the pieces of meat. Do not cook all at once—do it in batches—so that the meat quickly develops a crust instead of stewing in its own juices. Sear until a golden-brown crust forms.
- 7
Step 7
In a large casserole dish, combine the skillet contents with onions and mushrooms, the seared meat pieces, marinade, jam, broth, salt, and pepper. Mix well and place in a preheated oven. Simmer covered for approximately 1.5 to 2 hours.
- 8
Step 8
Then remove the stew from the oven and place it on the stove. Dissolve the starch in a small amount of water and add it to the stew. Stir and heat the stew until it thickens. Adjust the seasoning with salt and pepper; if needed, make the stew even thicker by adding more starch.
- 9
Step 9
Remove from heat and, resisting the temptation to eat it all straight from the pan, divide onto individual serving plates. I recommend serving it with dark beer. :)