tim bowley

Hunter's Venison Stew

4 lbs. venison in bite-size cubes
4 Tbsp flour
2 tsp. seasoned salt
6-8 Tbsp butter
2 cups Burgundy wine
1/2 cup dry white wine
2 cups beef bouillon (broth)
6 carrots, sliced
6 stalks celery, with leaves, sliced
2 medium onions, sliced
2 cloves garlic, pressed
3-4 bay leaves
2 Tbsp snipped parsley
1/4 tsp. chives
1/4 tsp. chervil or parsley
1/4 tsp. thyme
1 tsp. salt
1/2 tsp. fresh ground pepper
1/2 cup barley
1 pound mushrooms, sliced
4-5 medium potatoes, cubed
1 cup sour cream
2 tsp. paprika

In a paper bag shake together the venison, flour, and
salt until meat is coated. Melt some of the butter in
a Dutch oven over medium heat; brown venison in
batches and remove and reserve. Don't overcook.
Return lightly browned meat to dutch oven. Add
Burgundy, white wine, bouillon; bring to a slow boil;
add carrots, celery, onions, garlic, bay leaves,
parsley, chives, chervil, thyme, salt and pepper and
barley. Cover and simmer for one hour. Add mushrooms
and potato's and simmer 20 minutes more until all is
tender. Stir in sour cream and paprika and simmer ten
minutes. The stew can be cooked well ahead (a couple
of days) of the day you wish to serve it. Also
freezes well.

Note: I tend to start this around noontime, and let
simmer very slow all day, until dinner time. Melts in
your mouth!!

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