Deer stew in red wine
A little while ago, a hunter that I know, gave me some deer meat. Now I had only cooked deer meat once before, and it was a total disaster... very gamey and so tough, even the dog wouldn't eat it. So, of course, I was a bit concerned about messing this up again. Remember, this blog is about food adventures; not doing the same old, same old thing.
Since the main cuisine I make is Italian based, I allowed myself some room for playing. This time I was going to make sure I tenderized the deer meat. I used balsamic vinegar to give the meat a more robust flavor, so the gaminess was gone, and it tasted as if wine had been infused into the meat; and alcohol wasn't even used. Deer meat, among the various types of game, is the most consumed and with the oldest traditions in the world together with that of wild boar.
From being one of the main subsistence foods of primordial civilizations, with cattle, pig and chicken farms replacing hunting, venison has gradually disappeared from the tables thus becoming an elite ingredient especially in mountain areas. However, this specialty, if well prepared, is even tastier than beef or other meats.
Let yourself be amazed by this venison stew, a simply surprising dish!
Ingredients
500 g venison2 carrots1 red onion2 celery ribs2 sprigs rosemary3 bay leavessaltPepperflour red wine
Preparation
To prepare the venison stew recipe, first cut the venison leg pulp into cubes about 2.5 cm on each side. In a pan pour a little' oil and a knob of butter, then brown the meat by adjusting salt. Add the mixture of herbs and spices and cook the venison stew until the meat is dry. Deglaze with red wine allowing to evaporate, cover with water flush and cook for about 1 hour and 30 minutes. At the end of cooking, dissolve two tablespoons of starch in cold water, mixing well. Add the mixture to the venison stew, to make the sauce thicker. Bring to a boil and turn off the heat.
Mise en placeServe the venison stew, accompanying the meat to taste. As for the side dishes, however, game – such as venison – goes well with potatoes, mushrooms, cheese and polenta.
Tips on how to keep meat softTake the slices of meat and salt, preferably with coarse salt. Sprinkle the slices with a little salt on both sides and let them rest for at least 3-4 hours in order to pull out the water and leave proteins and fats. When you need to cook it, rinse it under water to remove all the salt and dry it well.
A little while ago, a hunter that I know, gave me some deer meat. Now I had only cooked deer meat once before, and it was a total disaster... very gamey and so tough, even the dog wouldn't eat it. So, of course, I was a bit concerned about messing this up again. Remember, this blog is about food adventures; not doing the same old, same old thing.
Since the main cuisine I make is Italian based, I allowed myself some room for playing. This time I was going to make sure I tenderized the deer meat. I used balsamic vinegar to give the meat a more robust flavor, so the gaminess was gone, and it tasted as if wine had been infused into the meat; and alcohol wasn't even used. Deer meat, among the various types of game, is the most consumed and with the oldest traditions in the world together with that of wild boar.
From being one of the main subsistence foods of primordial civilizations, with cattle, pig and chicken farms replacing hunting, venison has gradually disappeared from the tables thus becoming an elite ingredient especially in mountain areas. However, this specialty, if well prepared, is even tastier than beef or other meats.
Let yourself be amazed by this venison stew, a simply surprising dish!
Ingredients
500 g venison
2 carrots
1 red onion
2 celery ribs
2 sprigs rosemary
3 bay leaves
salt
Pepper
flour
red wine
Preparation
To prepare the venison stew recipe, first cut the venison leg pulp into cubes about 2.5 cm on each side. In a pan pour a little' oil and a knob of butter, then brown the meat by adjusting salt. Add the mixture of herbs and spices and cook the venison stew until the meat is dry. Deglaze with red wine allowing to evaporate, cover with water flush and cook for about 1 hour and 30 minutes. At the end of cooking, dissolve two tablespoons of starch in cold water, mixing well. Add the mixture to the venison stew, to make the sauce thicker. Bring to a boil and turn off the heat.
Mise en place
Serve the venison stew, accompanying the meat to taste. As for the side dishes, however, game – such as venison – goes well with potatoes, mushrooms, cheese and polenta.
Tips on how to keep meat soft
Take the slices of meat and salt, preferably with coarse salt. Sprinkle the slices with a little salt on both sides and let them rest for at least 3-4 hours in order to pull out the water and leave proteins and fats. When you need to cook it, rinse it under water to remove all the salt and dry it well.
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