Recipe by Chocolatl
This is a savory stew, from Noel Kenney of Crookedwood House. Adapted from The New Irish Table.
- 2 sprig fresh parsley
- 2 sprig fresh thyme
- 2 sprig fresh tarragon
- 44.37 ml sunflower oil
- 8 slice bacon
- 2 onions, diced
- 907.18 g venison, cut into 2-inch chunks
- 29.58 ml flour
- 473.18 ml Burgundy wine
- 473.18 ml beef stock
- 3 garlic cloves, crushed
- 29.58 ml orange zest, grated (approximate, use 1 orange)
- 6 juniper berries, crushed
- 12 large white mushrooms
- 29.58 ml fresh parsley, minced
Directions See How It's Made
- Make a bouquet garni by placing the parsley, thyme and tarragon sprigs on a square of cheesecloth. Bring the corners up over them and tie together. Set aside.
- Heat oil in a Dutch oven or heavy pot over medium heat.
- Add bacon and cook until crisp, about 5 minutes on each side.
- Remove and drain on paper towels.
- Add onions and saute until browned, about 3-5 minutes.
- Add venison and cook for 2-3 minutes, turning once or twice.
- Sprinkle flour over meat and onions, and stir until coated.
- Cook for 2 minutes.
- Stir in wine, stock, garlic, orange zest, and juniper berries.
- Bring to a boil.
- Reduce heat.
- Add bouquet garni, salt and pepper.
- Cover and simmer until meat is tender and sauce is thick, about 1 1/2 hours. If too thick, add a little more stock or some water.
- Add bacon and mushrooms.
- Uncover and cook for 20 minutes.
- Remove bouquet garni.
- Serve with a sprinkling of minced parsley.