Ingredients: |
Ingredients: 3 pounds venison, cut into 2-inch cubes
2 cups dry red wine
1/4 cup olive oil
4 tablespoons vinegar
6 peppercorns
2 garlic cloves, crushed 1 bay leaf, crushed
4 tablespoons flour
1/4 pound salt pork, diced 3 cups beef bouillon
2 teaspoons Worcestershire sauce
Salt, pepper, and garlic powder to taste
18 tiny whole onions, peeled
2 carrots, cut in I-inch rounds
1/2 cup sauteed mushrooms
2 potatoes, cut into 6 pieces each
1/2 cup sherry ( Ross said that was the important ingredient!)
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Directions: |
Directions:Combine the wine, olive oil, vinegar, peppercorns, garlic, and bay leaf in a large bowl. Place the venison cubes in the bowl. Cover and refrigerate for 24 hours, turning the meat in the marinade once or twice. After 24 hours, remove the cubes from the marinade. Strain the marinade and reserve 1/4 cup for the sauce.
Lightly dust the venison with flour. In a large fry pan, saute the salt pork until golden. Add the venison and brown on all sides. Meanwhile, in a separate pot, bring the bouillon-mixed with the reserved marinade and Worcestershire sauce - to a boil. Pour off the fat drippings accumulated in the fry pan. Slowly add the boiling bouillon mixture to the meat, stirring to blend the flour bits sticking to the bottom of the pan (from venison) into the sauce. Season to taste with salt, pepper, and garlic powder. Add all the vegetables and bring to a boil. Cover, reduce the heat, and gently simmer for 1 hour, stirring occasionally. Add the sherry, stir, and cover. Cook for another 15 minutes, or until the meat is tender. |
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