Cooking Recipe Rich Venison & Mushroom Stew
Recipe Ingredients
FOR THE FORCEMEAT BALLS
Directions
Cut the venison into large chunks and marinate for about 24 hours in
the water and vinegar with 2 bay leaves and plenty of pepper.
Make the forcemeat mixture, seasoning it well and binding it with the
lightly beaten egg. Shape into 24 small balls, fry briskly until
golden- brown and crisp and reserve. Then fry the mushrooms hard in a
very little hot fat. Remove and reserve separately.
Drain and dry the meat well, reserving the marinade. Dust the venison
with well-seasoned flour and brown and seal in batches. Transfer it
to a 4 pint flameproof casserole; ideally this should be no more than
8 inches in diameter across the top. Chop the onion finely and fry
gently. Sprinkle on 2 tablespoons flour, pour on the marinade liquid
and the stock over the meat and season with salt, pepper, 1/2
teaspoon sugar and 2 bay leaves.
Bring to a bare simmer, cover tightly and cook over the lowest
possible flame (or in a low oven if you prefer) until the meat is
deliciously tender and the gravy is dark and rich. Shoulder meat may
need as little as 1 1/2 hours, lesser cuts of meat will need
considerably more. Stir occasionally to prevent sticking. When ready,
remove the bay and check seasoning. Cool and refrigerate overnight if
not to be served on the same day.
To finish the dish, bring everything back to room temperature. Add the
prepared mushrooms to the stew, pushing them well down into the
gravy, then cover the surface with the forcemeat balls and bake -
without a lid to keep the forcemeat balls really crisp - at 400 F
(200 C) gas mark 6 for about 25 minutes.
Source: Philippa Davenport in "Country Living" (British), November
1988. Typed for you by Karen Mintzias