COMMENT:
Although this stew was always made from leftover game, especially
game birds, we often made creative entrees in the same fashion. In
this version, venison is used to create a wonderful game pie. Try
this recipe with a combination of game meats as the perfect way to
clean out the freezer and make unique gifts for friends. INGREDIENTS:
- 3 lbs cubed venison
- 2 large onions, quartered
- 2 carrots, sliced
- 1 celery stick, split
- 1 tbsps peppercorns
- 1 bay leaf
- 1/4 pound butter
- 1/4 cup flour
- 1 cup diced onions
- 1 cup diced celery
- 2 (9-inch) prepared pie crusts
- 2 cup diced red bell pepper
- 1/4 cup chopped garlic
- 1 quart reserve rabbit stock
- 1 ounce Burgundy wine
- 1 tbsp chopped thyme
- 1 tsp chopped basil
- 1/2 tsp rubbed sage
- Salt and cracked pepper to taste
- 3/4 cup sliced green onions
- 1/2 cup chopped parsley
METHOD:
Place venison in a stockpot along with quartered onions, celery,
carrot, garlic, peppercorns, bay leaf and salt. Cover ingredients
by 2-3 inches with cold water. Bring to a rolling boil, reduce to
simmer and cook until venison is tender. It is important to skim
the impurities that rise to the surface during the cooking process.
Once the venison is tender, remove from stock and allow to cool.
Strain approximately 1 quart of the venison stock and set aside
for later. When venison is cooled, chop meat into small ground meat
size pieces. Preheat oven to 375 degrees F. In a large cast-iron
skillet, melt butter over medium-high heat. Add flour and, using
a wire whisk, stir until golden brown roux is achieved. Add onions,
celery, bell pepper and garlic. Sauté 3-5 minutes or until
vegetables are wilted. Slowly add stock, a little at a time, until
stew-like consistency is achieved. Add wine, thyme, basil and sage.
Season to taste using salt and pepper. Place the venison into simmering
sauce. Allow venison to cook approximately 1 hour, adding additional
stock as necessary. The majority of the sauce should be absorbed
by the venison toward the end of the cooking time. Add green onions
and parsley and adjust seasonings if necessary. Pour the contents
onto a large baking pan and allow to cool to room temperature. Press
one of the pie shells into the bottom of a pie pan. Spoon in venison
mixture then cover with second pie crust. Crimp the edges of the
crust together and cut away the excess. Using a paring knife, pierce
the crust 3 or 4 places to allow steam to escape. Bake 30 minutes
or until golden brown. Allow to cool slightly, prior to serving.
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