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Recipe by: gafna
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1 pt. white wine
1/2 pt. red wine
6 sm. onions
1 clove garlic, minced
6 med. tomatoes, cut into squares
2 crushed bay leaves
1 sprig each margarine parsley
4 peppercorns
Salt
2-3 lbs. venison, cut in 2" squares
Pepper to taste
Flour for dredging
1/2 c. olive or vegetable oil
Pour wines into a clay oven proof pot; add onions, garlic and tomatoes. Tie spices in small muslin bag; place in pot. Add 1 teaspoon salt. Cover and simmer slowly. Rub meat with salt and pepper; dust with flour. Saute meat in oil until brown. Pour meat and oil into pot. Bake, covered in 300 degree oven for 3 hours to 3 hours and 30 minutes. Remove spice bag before serving. Serve over mound of well cooked brown rice, if desired. Yield: 4 servings.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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