Slow cooked venison shoulder is substituted with amazing success in this classic stew. If no venison is available then the standard beef roast can be used.
Use a young full bodied wine like a cotes du rhone or chianti.
- 4-5 lb venison shoulder silver skin removed and meat cut into large bite sized cubes
- 1/3 lb bacon cut into 1″ matchsticks
- 1 onion cut in half and sliced paper thin
- 1 large carrot sliced
- 1 lb sliced cremini mushrooms
- 3 cloves garlic smashed and roughly chopped
- 1/8 cup dried porcini soaked in 1 cup boiling water
- 2 tbsp flour
- 2 tbsp tomato paste
- 3 cups red wine
- Beef stock
- Bay leaf
- 3 tbsp butter
Preheat oven to 450 degrees. Squeeze all liquid from dried mushrooms and chop into small dice. In a large stock pot or oven safe casserole fry bacon over medium heat until crisp. Remove cooked bacon to a plate and brown venison in hot fat. Remove venison to another plate and saute onion and carrot in fat until golden and soft. Drain any remaining grease and add bacon and venison back to pot. Season with salt and pepper and add flour. Stir quickly and place in oven uncovered for 4 minutes. Stir again and leave in oven 4 minutes more. Remove from oven and turn temperature to 325 degrees. On stove top add porcini soaking liquid, porcini, garlic, tomato paste, wine, bay leaf and enough beef stock to cover meat. Bring to a simmer and then cover and place in oven. Braise for 2 1/2-3 hours stirring occasionally and adjusting heat to keep a low simmer. Meanwhile brown sliced mushrooms in butter until golden and all liquid is absorbed. Set aside. Remove meat from oven and strain liquid into a sauce pan. Wipe out pot and return meat and vegetables along with mushrooms. Bring gravy to a boil and reduce to 2 cups. Pour gravy back into meat mixture and simmer for 2-3 minutes. Serve immediately.