Rich venison mushroom stew


"Discover how to cook this meat recipe. Recipe free. Delicious healthy recipe. Meat recipe, cooking tips and food recipe. Easy and quick meat recipe for free!"
Recipe by: strategius

Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Rate this recipe (1 votes)


367 people have saved this recipe

Preparation Time:
10 Min
Serves:
6
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:

2 lb Good stewing venison 3/4 pt (scant) beef or game stock
-- (trimmed weight) Butter
1 Onion Oil
3/4 lb Small flat mushrooms Flour
2 1/2 fl Red wine vinegar Sugar
2 1/2 fl Water Bay leaves

--------------------------FOR THE FORCEMEAT BALLS--------------------------
8 oz Fresh breadcrumbs 1 1/2 tb Lemon juice
8 oz Grated suet 1 lg Egg
2 Lemons (grated zest only) 3 tb Fresh chopped parsley

Cut the venison into large chunks and marinate for about 24 hours in the
water and vinegar with 2 bay leaves and plenty of pepper.

Make the forcemeat mixture, seasoning it well and binding it with the
lightly beaten egg. Shape into 24 small balls, fry briskly until golden-
brown and crisp and reserve. Then fry the mushrooms hard in a very little
hot fat. Remove and reserve separately.

Drain and dry the meat well, reserving the marinade. Dust the venison with
well-seasoned flour and brown and seal in batches. Transfer it to a 4 pint
flameproof casserole; ideally this should be no more than 8 inches in
diameter across the top. Chop the onion finely and fry gently. Sprinkle on
2 tablespoons flour, pour on the marinade liquid and the stock over the
meat and season with salt, pepper, 1/2 teaspoon sugar and 2 bay leaves.

Bring to a bare simmer, cover tightly and cook over the lowest possible
flame (or in a low oven if you prefer) until the meat is deliciously tender
and the gravy is dark and rich. Shoulder meat may need as little as 1 1/2
hours, lesser cuts of meat will need considerably more. Stir occasionally
to prevent sticking. When ready, remove the bay and check seasoning. Cool
and refrigerate overnight if not to be served on the same day.

To finish the dish, bring everything back to room temperature. Add the
prepared mushrooms to the stew, pushing them well down into the gravy, then
cover the surface with the forcemeat balls and bake - without a lid to keep
the forcemeat balls really crisp - at 400 F (200 C) gas mark 6 for about 25
minutes.

Source: Philippa Davenport in "Country Living" (British), November 1988.
Typed for you by Karen Mintzias

Browse by categories


Celebrity Chefs Recipes (cooking)


Jamie Oliver
(celebrity chef)

Jamie Oliver

English celebrity chef also known as The Naked Chef. BBC food television shows.

See all celebrity chefs

Celebrity chefs

Paula Deen
(celebrity chef)

Paula Deen

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

See all celebrity chefs

Celebrity chefs

Heston Blumenthal
(celebrity chef)

Heston Blumenthal - The Fat Duck

The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

See all celebrity chefs

Add your cooking recipe

Recipes free and delicious!

cooking

All recipes & cooking

All recipes & cooking

The largest collection of cooking recipes. Search our cooking database for delicious recipes. FREE recipes: pasta, dessert, appetizers, meat, and more!

Discover the lastest recipes

recipes
Cheese recipes

Cheese recipes

Cheese recipes

Discover the best cheese recipes with pictures: cheesecake, fondue, pie, sandwich, appetizer, and more.

Discover the lastest recipes

recipes
Fish recipes

Fish recipes

Fish recipes

Discover the best fish recipes with pictures for all family: sushi, tuna, hake, sea bream, salmon, and more fish recipes.

Discover the lastest recipes