Venison Stew

Spice Mix: 2 tablespoons paprika 3/4 teaspoon thyme 1/2 teaspoon curry powder 1/2 teaspoon ground cumin 3/4 teaspoon cayenne pepper 3/4 teaspoon dry mustard 1/2 teaspoon black pepper Stew: 5...





Spice Mix:

2 tablespoons paprika

3/4 teaspoon thyme

1/2 teaspoon curry powder

1/2 teaspoon ground cumin

3/4 teaspoon cayenne pepper

3/4 teaspoon dry mustard

1/2 teaspoon black pepper

Stew:

5 pounds venison (chuck or leg meat), cut into 1−inch cubes

1/2 cup vegetable oil, divided

3/4 pound dried apricots

1/2 pound dried prunes

1 cup dry red wine

6 cups beef broth

3 cups chicken broth

3/4 cup butter

3/4 cup flour

3/4 pound onions, chopped

1/2 cup chopped parsley

Salt and pepper to taste

Stir together ingredients for Spice Mix and set aside. In a large

bowl, place venison and toss with entire spice mixture. Cover with

plastic wrap, set in the refrigerator and leave overnight.

On cooking day, combine dried fruit and red wine in bowl, and set

aside. Heat a large saute pan until very hot, add a little oil. Add

meat in batches and replenish oil as needed to brown meat well on

all sides. Remove meat to 8−quart stock pot as it browns. Deglaze

saute pan with a bit of stock to melt drippings. Transfer drippings

to stock pot along with the rest of beef and chicken stock.

Bring to a boil, reduce heat to simmer, cover and cook 2 hours or

until meat is tender. When meat is done, strain off and save the

cooking liquid. Set meat aside temporarily.

In same stock pot, which you have now emptied, melt butter and cook

until it bubbles, but doesn't burn. Stir or whisk in flour. Brown

it lightly to make a roux. Slowly add strained−off cooking liquid

to make a sauce. Add enough liquid for desired thickness. Let simmer

5 minutes. Add meat, dried fruit and wine. Meanwhile, saute onions

Venison Stew 52

in a small amount of oil. Add to stew with parsley, salt and pepper

to taste.