Clive Younghusband's Venison Stew

25 hours Prep: 30 minutes Cook: 2 hours

478 calories per serving view nutrition facts

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4	pounds	venison	haunch, ham
3	cups	red wine
1 1/2	cups	red wine vinegar	or white wine vinegar
1	pinch	allspice	ground
2	each	bay leaves	whole
4	cups	mixed vegetables	celery, carrots, leeks, roughly chopped
1	x	sugar
1	x	salt
8	ounces	beef gravy
3/4	cup	pearl onions	trimmed
3/4	cup	mushrooms
2	each	garlic cloves	crushed
2	pinch	oregano	ground
1	pound	salt pork	diced

Pour half bottle of red wine and half the wine vinegar into a non-aluminum pan.

Add bay leaves, allspice and vegetables.

Do not season.

Bring to a boil for 30 minutes.

Cool to room temperature.

This can be done overnight in the refrigerator but allow to return to room temperature before adding meat.

Strain mixture through cheescloth.

Discard the vegetables and spices in the cheesecloth.

Add 2 tablespoons sugar and 2 tablespoons salt to the liquid.

Cut venison into 2 inch cubes.

Add to the strained mixture.

Let mixture stand in the refrigerator for 24 hours.

Saute mushrooms and onions until limp.

Add gravy, garlic, oregano and the remaining red wine.

Fry salt pork until crisp.

Drain.

Add salt pork to mushroom/gravy mixture.

Remove venison from marinade.

Throw away marinade.

Saute venison until brown.

Add to mushroom/gravy mixture.

Place mixture in oven-proof casserole and cover.

Bake at 350 degrees F for 2 hours or until venison checks done.

Serve stew over wild rice with cranberry sauce on the side.

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Serving Size 251g

Amount per Serving

Calories 478 65% of calories from fat