Venison stew

Ingredients

Yield:

6 servings

• • 3 TBS olive oil
  • 1.5kg venison stew meat
  • 2 cups chopped onion
  • 4 large carrots cut in 1/4
  • 4 garlic gloves
  • 6 p.c French shallots
  • 1 TBS fresh parsley
  • 300gr of bacon chopped
  • 2 Large Oyster mushrooms cut into large pieces
  • 500 gr green lentils
  • 1 TBS fresh thyme, chopped
  • 2 bay leaves
  • 1 cup red wine
  • 4 cups beef demi –glace
  • 2 lbs fingerling potatoes, sliced vertically
  • 4 TBS unsalted butter
  • Salt and cracked black pepper, to taste

Preparation

Difficulty:

Medium

 

Total Time:

1 Hour

1. 1. Remember to remove all fat/silver skin from the venison and cut into cubes.
   2. Over high heat, heat 3 tbs. olive oil and butter in a large pot and sear deer for 2-3 minutes, stirring occasionally until nice coloration.
   3. Add the bacon and the king oyster mushrooms, deglaze with red wine /reduce by 1/2.
   4. Add potatoes, shallots, carrots, bay leafs; garlic and the cooked lentils. Continue to cook until vegetables are still crispy, about 30-45 minutes.
   5. Add the thyme, parsley at the very end . Salt and pepper to taste.