Hunter's Venison Stew
The stew can be cooked well ahead (a couple of days) of the day you wish to serve it.
It also freezes well.
- 4 pounds venison, bite sized cubes
- 4 Tablespoons flour
- 2 teaspoons seasoned flour
- 8 Tablespoons butter
- 2 cups Burgundy Wine
- 1/2 cup dry white wine
- 2 cups beef bullion, broth
- 6 carrots, sliced
- 6 stalks celery with leaves, sliced
- 2 medium onions, sliced
- 2 cloves garlic, pressed
- 4 bay leaves
- 2 Tablespoons parsley, ,snipped
- 1/4 teaspoon chives
- 1/4 teaspoon chervil or parsley
- 1/4 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1/2 cup barley
- 1 pound mushrooms, sliced
- 5 medium potatoes, cubed
- 1 cup sour cream
- 2 teaspoons paprika
In a paper bad, shake together the venison, flours and salt until meat is coated.
Melt some of the butter in a Dutch Oven over medium heat; Brown venison in batches and remove and reserve. Don't overcook.
Return lightly browned meat to Dutch oven. Add burgundy, white wine, bouillon; bring to a boil; add carrots, celery,onions, garlic, bay leaves, parsley, chives, chervil, thyme, salt & pepper & barley.
Cover and simmer for one hour. Add mushrooms and potatoes and simmer 20 minutes more until all is tender.
Stir in sour cream and paprika and simmer 10 minutes.
I tend to start this around noon time and let simmer very slow all day until dinner time. Melts in your mouth!
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