Venison Stew with Dried Cherries
COOKER: Large round or oval
SETTING AND COOK TIME: LOW for 8 to 9 hours
This is a very different stew from the previous one. It has the complementary addition of dried cherries, root vegetables such as parsnips, a hit of
brandy, and some orange. You will find the venison and cherry pairing a delicious combination, and one that is perfect for guests.
- 5 pounds venison stew meat, trimmed of fat. tenderized by pounding, and cut into 1-inch chunks
- 1/3 to 1/2 cup all-purpose or whole wheat pastry flour
- Salt and freshly ground black pepper to taste
- 1/2 cup olive oil
- 4 medium-size yellow onions, diced
- 4 cups dry red wine, such as Cabernet Sauvignon
- 16 medium-size red potatoes, left whole or quartered
- 6 large carrots, diced
- 2 large parsnips, peeled and diced
- 6 ribs celery. diced
- 1 orange, peeled, seeded if necessary. and chopped
- 16 juniper berries, cracked
- 10 cloves garlic, or to your taste, minced
- 2 cups dried tart cherries. or a combination of dried cherries and golden raisins Two 10.5-ounce cans low-sodium beef broth
- 1/2 cup brandy
- 2 tablespoons balsamic vinegar
Pat the venison dry with paper towels. Combine the flour, salt and pepper in a ziplock bag add the venison chunks, and shake to coat the meat evenly. In a large skillet over medium-high heat, heat the oil, then brown the meat in batches; transfer to the slow cooker. Add the onions to the skillet and cook, stirring, just to brown slightly on the edges, about 3 minutes; transfer to the cooker. Add the wine to the skillet, bring to a boil, and cook, scraping up any browned bits stuck to the pan, until the wine has thickened slightly, 1 to 2 minutes. Pour into the cooker. Add the potatoes, carrots, parsnips, celery, orange, juniper berries, garlic, cherries, broth, and brandy to the cooker; stir to distribute evenly.
2. Cover and cook on LOW until the venison is tender enough to cut with a fork, 8 to 9 hours. Stir in the vinegar, season with salt and pepper, and serve hot.