provencal style venison stew

Name: Provencal Style Venison Stew
Cook time: 3 h
Yield: 4
Cuisine: French
Ingredients: MARINADE; 6 ounce(s) olive oil; 1 - sliced carrot; 1 - sliced onion; 1 - head of celery, cut into one inch chunks; 1/2 cup(s) white wine; 1/2 cup(s) wine vinegar; 4 or 5 stalk(s) parsley; 4 - shallots; 3 clove(s) garlic; 1 teaspoon(s) dried thyme; 2 - bay leaves; 1 teaspoon(s) rosemary; 6 - black peppercorns; - salt; THE STEW; 3 pound(s) venison roast, cut into large slices; 2 tablespoon(s) bacon fat; 1/2 cup(s) fresh herbs (use thyme, rosemary, oregano, marjoram); 3 clove(s) garlic, crushed; 1/4 pound(s) bacon cut into cubes; 3 or 4 - carrots; 3/4 pound(s) pitted olives, black and green mixed (not canned olives but kalamati, nicoise, ascolane, picholines, etc.; - salt and pepper; 3 or 4 - chopped tomatoes

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Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Provence is the southern part of France, next to Italy. Roman soldiers were given tracts of land in Provence. They lived out their retirements by hunting and fishing in Provence. Recipe by: Hattie's Kitchen

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(1 rating)

yield 4 to 6 Servings

cook time 3 Hr

method Bake

Ingredients For provencal style venison stew

MARINADE
6 oz

olive oil
1

sliced carrot
1

sliced onion
1

head of celery, cut into one inch chunks
1/2 c

white wine
1/2 c

wine vinegar
4 or 5 stalk

parsley
4

shallots
3 clove

garlic
1 tsp

dried thyme
2

bay leaves
1 tsp

rosemary
6

black peppercorns
salt
THE STEW
3 lb

venison roast, cut into large slices
2 Tbsp

bacon fat
1/2 c

fresh herbs (use thyme, rosemary, oregano, marjoram)
3 clove

garlic, crushed
1/4 lb

bacon cut into cubes
3 or 4

carrots
3/4 lb

pitted olives, black and green mixed (not canned olives but kalamati, nicoise, ascolane, picholines, etc.
salt and pepper
3 or 4

chopped tomatoes

How To Make provencal style venison stew

1
Marinade: Heat the olive oil and brown slightly the carrot, onion, and celery. Add the remaining ingredients to the browned vegetables. Simmer for 30 minutes. Permit to cool and then use as a marinade.

2
Stew: Marinate the venison in the marinade for at least 24 hours.
3
Remove the venison from the marinade, reserving it, and saute the meat in the bacon fat, cooking both sides. Put the meat in an oven proof casserole. Pour the marinade over it. Add a bit more wine if necessary.
4
Add the fresh herbs, the garlic, the bacon, the carrots and the olives. ( to pit, pound olive with a mallet, cut the pit from the olive). If the olives are salty, you probably won't need more salt.
5
Cover the meat with tin foil. Put the lid on the casserole. Bake in a slow oven (about 275 degrees F) for at least 3 hours, or until meat is tender. Ten minutes before serving, defat the sauce and add the tomatoes.
6
Serve with lots of egg noodles, dressed with a bit of olive oil and parmesan cheese and a ladle of sauce from the stew. If you prefer, you may use red wine in the marinade rather than white wine.
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