Thursday, December 29, 2011

From Gino's Kitchen

Venison Stew With Mushrooms:
You will need:
2-3 lbs of Venison
Salt and Pepper
a few slices of crispy Bacon
2-3 Tablespoons of Olive Oil
1 large Onion
2-3 Carrots
Garlic, 1-2 cloves
Flour, a really large four-finger pinch should do
2/3 cup of Sherry, or a real dry red wine
Fresh Thyme
12 oz Beef Broth
Mushrooms, maybe 3/4 lb or so
Balsamic Vinagar, just a splash


A Crockpot
A Skillet

Cook the bacon til it's nice and crispy. Remove from skillet, crumble it up and set aside for later.

Season the venison with salt and pepper, add the olive oil to the skillet with the bacon drippings.

Brown the venison a handful at a time in the oil and drippings, and transfer to the crockpot.

Slice the onion, carrots and garlic; place in the skillet and cook for about 5 minutes while stirring.

Sprinkle the flour over the skillet veggies, stir some more, and transfer it all to the crockpot.

Add the wine to the skillet, bring to a boil and cook, scraping away all the brown bits stuck to the pan (this is called deglazing). After a minute or two, pour all this into the crockpot.

Chop the Thyme, about a Tablespoon, add to the crockpot along with the beef broth.

Stir it all up. It'll look like this:













Cover and cook on low setting for a very long time. This is a good time to just walk away and go see that 2 1/2 hour Warhorse movie....

After about 5-6 hours, slice up the mushrooms and add to the pot with the crumbled bacon.





Now is good time to enjoy a couple of heavy beers and a light nap.






After about 3hrs, return to the pot and check the venison. If it's tender enough to cut with a fork, it's done.

Splash a little balsamic and stir.

Serve over rice or egg noodles.
It looks like this:















You wish you were me right now, cause that's how good it is.

5 comments:

Brian said...

Nice! I'm a big fan of the "low and slow" school of cooking meat.

If you have a heavy, enameled cast-iron pot (La Cruesette if you're fancy, though the knockoff I got at Target for $60 has lasted me 5 years and counting) you can do it all in that, and then just throw it in the oven at a low temp.

(I'm also a big fan of minimizing the dishes to wash.)

Gino said...

i dont have any kind of 'quality' pot, and nothing cast iron. been thinking about it though. being off work this long has left me lots of time to cook, and i'm fairly good at it.

(the last time i was off work a long time, food was far from my mind...)

this was actually a fun blog post to make. i may do another one.

Anonymous said...

Hey Gino! Looks good. Will have to check the freezer to see whether we have any stew type cuts left. Made a pot of venison chili yesterday. Won't eat any other kind now. Curious to know if you have ever made stroganoff using venison. If you have, how did you do?

Happy New Year!

squeaky

Gino said...

hi squeaky!
i've never done stroganoff. pasta sauce, chili, pot roast, stew is about all i do with it.
oh, sloppy joes,too.

all cuts are stew cuts to me. i used two large loin steaks (from the hindquarters) for this.

Vanesa Littlecrow W. said...

That looks heavenly!