Vension Stew Recipe

Vension Stew Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
3 tbsp: Olive oil,
2 lbs: Venison stew meat,
1/4 cup: Flour,
Essence,
2 cup: Chopped onions,
1 cup: Chopped celery,
1 cup: Chopped carrots,
1 tbsp: Chopped garlic,
1 cup: Chopped tomatoes, peeled and
Seeded,
1 tbsp: Chopped fresh basil,
1 tbsp: Chopped fresh thyme,
2: Bay leaves,
1 cup: Red wine,
4 cup: Brown stock,
Salt and black pepper,
Crusty bread,

Directions:

In a large pot, over high heat, add the olive oil. In a mixing bowl,
toss the venison with flour and Essence. When the oil is hot, sear
the meat for 2 to 3 minutes, stirring occasionally. Add the onions
and saute for 2 minutes. Add the celery and carrots. Season with
salt and pepper. Saut


for 2 minutes. Add the garlic, tomatoes,
basil, thyme and bay leaves to the pan. Season with salt and pepper.
Deglaze the pan with the red wine. Add the brown stock. Bring the
liquid up to a boil, cover and reduce to a simmer. Simmer the stew
for 45 minutes to 1 hour, or until the meat is very tender. If the
liquid evaporates too much add a little more stock. Remove the stew
from the oven and serve in shallow bowls with crusty bread.

Yield: about 6 servings

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Source from luhu.jp