A Small Garlic Press
This recipe is published here with the gracious permission of Ann McElhinney.
3 tablespoons olive oil
2 pounds venison stew meat
1/4 cup soy flour
2 cups chopped onions
1 cup chopped celery
1 tablespoon chopped garlic
1 cup chopped tomatoes, peeled and seeded
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 bay leaves
1 cup red wine
4 cups brown stock
Salt and black pepper
In a large pot, over high heat, add the olive oil. In a mixing bowl,
toss the venison with soy flour. When the oil is hot, sear the meat for
2 to 3 minutes, stirring occasionally. Add the onions and saute for 2
minutes. Add the celery. Season with salt and pepper. Sauté for 2
minutes. Add the garlic, tomatoes, basil, thyme and bay leaves to the
pan. Season with salt and pepper. Deglaze the pan with the red wine.
Add the brown stock. Bring the liquid up to a boil, cover and reduce to
a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat
is very tender. If the liquid evaporates too much add a little more
stock. Remove the stew from the oven and serve in shallow bowls.
Yield: about 6 servings
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