Monday, November 5, 2007

Venison Stew with Bacon and Wild Mushrooms

1 cup dry red wine
1 ounce dried black trumpet mushrooms
6 strips bacon, cut into 1/2-inch pieces
2 pounds venison stew meat
Black pepper
1/4 cup flour
1/4 cup vegetable oil
1 large onion, diced
1 large carrot, peeled and diced
2 ribs celery, diced
1 large parsnip, peeled and diced
1 leek, white only, diced
2 teaspoons minced garlic
1 12 ounce bottle Newcastle Brown Ale or similar
1 1/2 quart veal stock or beef broth
2 russet potatoes, peeled and cubed
2 tablespoons Worcestershire sauce
6 sprigs fresh thyme
1 teaspoon allspice
3 bay leaves
2 tablespoons tomato paste
1 lb wild mushrooms such as king trumpet, chanterelles, and shitakes.
3 tablespoons butter, divided.
1 pound cooked egg noodles
1/4 cup chopped flat-leaf parsley

Bring the red wine to a boil in a small saucepan. Remove from heat and add the black trumpet mushrooms. Set aside until the mushrooms are very soft, then remove the mushrooms, finely chop them and set them aside. Strain the wine to remove any grit from the mushrooms. Set aside.

Meanwhile, in a large stockpot cook the bacon over high heat until crispy. Remove the bacon from the pan and drain on paper towels.

Season the venison with salt and pepper, and then lightly dust with flour. Add the oil to the bacon grease remaining in the pot and sear the venison in batches on all sides over medium-high heat. Remove the meat from the pot and add the remaining flour, stirring constantly to make a roux. Deglaze the pot with the red wine, scraping with a wooden spoon.

Add the onions and cook over medium high heat until translucent, about 3 minutes. Add the carrots, celery and parsnips and sauté for 2 minutes.
Add the leeks, black trumpet mushrooms, and garlic and cook for 2 minutes.
Add the beer and scrape to remove any browned bits from the bottom of the pan.
Add the beef broth, potatoes, Worcestershire sauce, thyme, allspice, bay leaves and tomato paste.

Place the stew in the insert of the slow cooker set on high for at least 5 hours. (Can cook as long as 7 hours)

1/2 to 1 hour before serving, sauté the wild mushrooms in 2 tablespoons butter for around 5-7 minutes, or until they begin to release their juices. Add to the slow cooker.

Season to taste and serve with egg noodles tossed with the remaining butter. Garnish with a generous helping of the reserved bacon and a teaspoon of chopped parsley.

Thank you, Kurt, for sharing Bambi with me!

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