Rich Venison & Mushroom Stew
Submitted by dode
Rich venison and mushroom stew braises marinated game low and slow into a dark, glossy gravy, then crowns it with crisp lemon-parsley forcemeat balls. A deeply savory, make-ahead wild-game casserole.
YIELD
10 servingsPREP
30 minCOOK
90 minREADY
24 hrsThis is a proper old-fashioned game stew, the sort that fills a kitchen with savory steam on a cold afternoon. The venison gets a long 24-hour soak in a vinegar-and-bay marinade first, which tenderizes the lean game meat and softens its strong flavor before it ever sees heat.
Browning the floured meat hard, in batches, is what builds the dark, glossy gravy. Crowd the pan and the meat steams gray instead of searing, so give it room and let it color.
Then it’s all patience: a bare simmer, tightly covered, on the lowest heat until the venison turns fork-tender and the gravy goes deep and rich. Tougher cuts simply need longer.
The crowning touch is the forcemeat balls, crisp suet-and-breadcrumb dumplings brightened with lemon zest and parsley. Fried golden, perched on top, and baked uncovered, they stay crunchy against the soft, saucy meat, with fried mushrooms tucked down into the gravy.
Chef Tips
- Dry the marinated venison thoroughly before flouring. Wet meat steams instead of browning.
- It’s even better the next day, so make the braise ahead, refrigerate overnight, then add the mushrooms and forcemeat and finish in the oven.
- Bake the forcemeat-topped stew uncovered so the balls crisp up instead of going soggy.
- Keep it at a bare simmer, never a hard boil, which toughens the meat.
Variations
- Use beef chuck or another stewing meat if venison isn’t on hand.
- Add a splash of red wine or port to the gravy for extra depth.
- Stir root vegetables like carrots or parsnips into the braise.
Ingredients
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 dish; 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, ½ 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 1½ 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℉ (200℃) gas mark 6 for about 25 minutes.
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