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Ingredientes
- 3 lb boneless venison shoulder, cut into 1 inch cubes
- 1 c. all purpose flour
- Â Â sea salt and freshly cracked pepper to taste
- 3 Tbsp. vegetable oil, for browning
- 4 Tbsp. butter
- 2 c. pearl onion, blanched, peeled
- 6 x parsnip, washed, peeled, slice 1" thick
- 8 med carrot, washed, peeled, slice 1" thick
- 2Â 1/2 c. whole button mushroom, cleaned
- 2 med Bay Leaf
- 1 whl star anise
- 2 tsp fresh thyme, leaves, minced
- 2 c. dry white wine
- 3 c. veal or possibly beef stock
- 1 c. chicken stock
- 9 x dry apricot, sliced
- 1 bn thyme, for garnish
Direcciones
- Preheat oven to 325 degrees F.
- Combine the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in a shallow dish.
- On the stove top, in a large ovenproof dutch oven or possibly roasting pan (cast iron works well), heat the oil and the butter over medium heat, making sure not to burn the butter.
- Prepare the venison in batches. Dredge about a quarter of the venison in the flour mix and add in to the dutch oven. Brown well on all sides, about 8 to 10 min. Remove from dutch oven and set aside.
- Continue to dredge and cook the remaining venison. (add in more oil to the pan if needed). Remove from dutch oven and set aside.
- Add in the onions, parsnips, carrots, mushrooms, bay leaves, anise, and thyme to the same pot on medium heat.
- Saute/fry till the onions are slightly translucent/soft and the vegetables are lightly browned, about 7 min. Remove from the dutch oven and set aside, loosely covered.
- Return meat to the dutch oven with all its juices.
- Add in the wine, stocks and season with salt and black pepper to taste.
- Cover and roast in preheated oven for about 1 1/2 hrs.
- Add in the browned vegetable mix and the apricots to the roasted meat, stir gently, and add in a little more stock if necessary (do not add in more wine).
- Return to the oven and continue roasting for another 30 min or possibly till the vegetables are tender and the meat is heat-in-your-mouth tender.
- Serve the stew in a large covered dish, garnished with a bunch of fresh thyme. Serve with crusty bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 308g | |
| Recipe makes 8 servings | |
| Calories 343 | |
| Calories from Fat 119 | 35% |
| Total Fat 13.54g | 17% |
| Saturated Fat 4.79g | 19% |
| Trans Fat 0.13g | |
| Cholesterol 63mg | 21% |
| Sodium 183mg | 8% |
| Potassium 666mg | 19% |
| Total Carbs 30.91g | 8% |
| Dietary Fiber 5.9g | 20% |
| Sugars 8.1g | 5% |
| Protein 15.7g | 25% |
