Venison Bourguignon

Recipe Ingredients

1/4 lb	113g / 4oz	Salt pork - diced
3		Bacon - diced
		Flour
		Salt - to taste
		Freshly-ground black pepper - to taste
3 lbs	1362g / 48oz	Venison round or rump - cut in cubes
1		Venison kidney - thinly sliced
1 tablespoon	15ml	Brown sugar
1 1/2 tablespoons	22ml	Currant jelly
1 teaspoon	5ml	Kitchen Bouquet
3		Bouillon cubes
2		Onions - chopped
		(or two dozen pearl onions)
4		Carrots - sliced
1 tablespoon	15ml	Worcestershire sauce
2		Bay leaves
2 teaspoons	10ml	Thyme
1/2 lb	227g / 8oz	Mushrooms - sliced
		Butter
3/4 cup	177ml	Cream
3 tablespoons	45ml	Chopped parsley
2		Garlic cloves - sliced
2 cups	474ml	Red wine
1		Cream of mushroom soup

Recipe Instructions

Fry salt pork in skillet and cook bacon. Put aside.

Shake the meat chunks and kidney slices in salted and peppered flour. Brown the meats in the salt pork fat. Remove to the casserole dish.

Stir sugar, jelly, and Kitchen Bouquet into skillet, then smash in the 2 bouillon cubes and melt, stirring to blend over low flame. Glaze the onions, carrots, and garlic slices until sticky with glaze but not caramelized. Remove to casserole. Stir in red wine, then the can of mushroom soup,(can use beef broth). Sir in bay leaves and thyme and smooth out the liquid. Cover and simmer for 2 to 2 1/2 hours, adding water if stew thickens too much. Add vegetables to casserole for the last 30 to 40 minutes of cooking.

Saute the mushrooms in butter for 2 to 3 minutes, then add the cream. Cook down until the cream has thickened, about 5 minutes. Add bacon to the mushroom mixture just long enough to warm them, and add to stew along with parsley. This is excellent served with noodles.

This recipe yields 6 servings.

Source:
Hunters Information Service - Downloaded from - http://www.fordinfo.com/his

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