Rich venison & mushroom stew
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Rich venison & mushroom stew
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Last updated 6/12/2012 12:45:09 AM. Recipe ID 4835. Report a problem with this recipe.
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      Title: Rich venison & mushroom stew
 Categories: Meats, Main dish
      Yield: 6 Servings
      2 lb Good stewing venison
           -- (trimmed weight)
      1    Onion
    3/4 lb Small flat mushrooms
  2 1/2 fl Red wine vinegar
  2 1/2 fl Water
    3/4 pt (scant) beef or game stock
           Bay leaves

MMMMM------------------FOR THE FORCEMEAT BALLS-----------------------
      8 oz Fresh breadcrumbs
      8 oz Grated suet
      2    Lemons (grated zest only)
  1 1/2 tb Lemon juice
      1 lg Egg
      3 tb Fresh chopped parsley
  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; 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, 1/2 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 1 1/2 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 F
  (200 C) gas mark 6 for about 25 minutes.

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Recipe ID 4835 (Apr 03, 2005)

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