1/4 cup olive oil
2 cups medium diced onions
2 medium diced stalks of celery
2 medium diced carrots
40 cloves, minced or thin sliced garlic
3 lbs bear meat (or venison) trimmed of all fat, cut into 1 to 1 1/2 " cubes
1 botlle (750 ml) red wine (merlot is good)
1 tbsp thyme
3 bay leaves
3 tbsp butter
1 cup, or as needed, chicken stock or broth
salt and pepper to taste
Heat olive oil in cast iron dutch oven or large pot. Season meat liberally with salt and pepper. When oil is very hot, brown meat in batches, as not to overcrowd the pot. Add more oil if needed. Set meat aside and drain any remaining oil. Melt butter in the same pot and cook onions, carrots, celery until soft and slightly translucent. Return meat to pot and add red wine, garlic, thyme, bay leaves and chicken stock to cover, if needed. Bring to a boil, reduce heat and cover. Simmer 2 1/2 hrs, stirring occasionally. Discard bay leaves when done.
Long slow cooking results in tender meat, and the garlic turns incredibly sweet for an unforgettable taste sensation.
Serve with a side of wild rice and a bottle of wine.
Enjoy !
Dutchmen Sport 2004
model 26B 2001 Chevy Silverado 2500HD 4x4 ext cab
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We can go forward with confidence and resolve or we can turn back to the dangerous illusion that terrorists are not plotting and outlaw regimes are no threat to us. GWB sotu 1/20/04
This is a great sounding recipe. Will have some fresh venison next week and look forward to trying it.
Thanks for posting. They need a drooling smiley face... Robbie
Robbie
