Basic HTML Version
68
Escarpment Magaz ine Winter
2012
Ingredients for 4
-
6 servings
1 kg venison shoulder, 1 inch diced
4 tablespoons olive oil
4 tablespoons flour
12
-
15 shallots, peeled
4 cloves garlic, chopped
250g wild boar bacon or you can use regular bacon,
roughly chopped
325ml (1/2 bottle) Shiraz
2
-
4 tablespoons tomato paste
7 fresh ripe tomatoes, chopped or 400g can diced tomatoes
black pepper, to taste
sea salt, to taste
2 tablespoons plus 1 teaspoon of thyme
2 tablespoons plus 1 teaspoon of tarragon
2 bay leafs
2 cups of strong beef stock. I would use 2 beef stock cubes
(low salt if you can)
4 carrots, peeled and diced
½
inch
250g button or halved brown mushrooms
1
-
2 teaspoon of sugar depending on how much tomato
paste you used
First take the flour and mix in a little bit of the salt and pepper, 1 teaspoon of the
thyme and tarragon, then add the cubed venison and coat the meat using a bag
or a bowl.
In a thick bottom skillet add half the oil and heat, take the meat out of the flour
and add to the hot oil. Do not turn it too much, try and let the first side get brown
before turning. While doing this add the other half of the oil to a medium or large
saucepan and heat. Add the shallots, garlic, carrots and sauté. Once the meat
is brown, add the meat and the beef stock to the saucepan.
Put the empty skillet back on the heat and add the bacon. Once it is cooked
add the wine to deglaze the pan, getting all of the good flavour off of the bottom
of the pan then add the bacon and wine to the saucepan.
Now it’s time to add the chopped tomatoes, fresh herbs and bay leaves. The
only things left to add at this point are the tomato paste, mushrooms, salt, pepper
and sugar.
Bring to a boil and then let it simmer for about 30 minutes. Add the mushrooms
and the tomato paste; the thicker and richer you want it the more tomato paste
you add; slowly cook for another 30 minutes. Now it is time for the last of the
seasoning to taste, and the sugar.
Venison is one of the best game
meats largely due to its low fat con-
tent. Often called deer meat, Veni-
son is darker red and more richly
flavored than beef with fewer calo-
ries. Farm-raised venison does not
have the gamy taste of wild venison
and has a softer texture. Be sure to
always serve rare or medium rare
to avoid a tough and chewy texture.
Sean Kelly of Black Angus Fine Meats and Game can be found on hwy 26 just west of Thornbury.
For more recipes and information about nutrition go to:
escarpment
EPICURE
COOKING WITH SEAN KELLY
—
VENISON BOURGUIGNON
Directions
PHOTOS | CLAY DOLAN