Old-Fashioned Venison Stew
1-2 lbs. Venison, cubed in 1 squares
2-3 tbs. Extra virgin olive oil
1 medium sweet onion
1 tsp. Dried thyme
1 tsp. Dried sweet basil
1 tsp. Dried parsley
1 tsp. Dried rosemary
2 bay leaves
1 c. dry red wine (the best you can afford)
1 - 14oz. Can of beef broth or venison stock
2 c. red potatoes, cut into bite-sized chunks
2 c. carrots, cut into bite-sized wedges
2 c. parsnips, cut into bite-sized wedges
2-3 cloves garlic, minced
2 tbs. Potato starch or flour dissolved into ½ cup cold water
2-3 c. milk
1. In a glass bowl, cover the venison with milk and marinate overnight at 4˚C. Cover the bowl tightly with plastic wrap. Turn the venison at least once or twice.
2. Drain the venison. Sear venison in a 7 quart Dutch oven (cast iron) over high heat in olive oil (about five minutes). Deglaze the oven with the red wine. Add the broth, herbs, onions, and garlic.
3. Simmer for two hours over medium-low heat. Remove the bay leaves. Add remaining vegetables and simmer for ½ hour more. Be sure to keep the stew covered while simmering. You dont want to reduce the sauce too much. Add more beef broth or water to keep all the vegetables and meat covered. Thicken the liquid with potato starch or flour.
4. Garnish with fresh chopped parsley and serve over hot egg noodles with remaining wine and a heavy sourdough bread. Serves four people.
