Christmas Deer Stew is a hearty and flavorful dish that is perfect for a winter meal. This stew is made with venison,cranberry jelly , and red wine, and it is slow-cooked until the venison is tender and the flavors have had a chance to meld.
Cooking time ; 2 hours and 30 minutes
Total time; 2 hours and 45 minutes
Ingredients
1.2 kg of deer, wild boar, doe or venison veal
2 onions
2 cloves of garlic
1 untreated orange for zest
1 bouquet garni
2 tablespoons of strawberry, raspberry or currant jelly
1 tablespoon of flour
50 ml of armagnac or brandy or orange juice
1 bottle of red wine
Preparation
Cut the meat into large squares, slice the onions, cut the garlic and peel the orange with a peeler then tie the zest into bundles.
Put everything in a salad bowl with the bouquet garni and add the wine to cover, salt and pepper.
Cover with a film and leave to marinate for 12 to 24 hours in the fridge (3 hours minimum if you really do it at the last moment).
Pour the mixture into a cast iron casserole dish and bring to a boil.
Cover after boiling for 10 minutes then cook for 2 hours on low heat.
Still over low heat: remove the bouquet garni and the zest (check that there is none left in the dish). Add the armagnac and flambé (if it does not take, does not matter). Let evaporate 15 min without covering.
Add the jelly of your choice and stir to dissolve it.
Cover and cook for another 15 minutes.
It's time to put the sauceline flour, adjust the thickness of the sauce so that it is slightly syrupy.
Adjust the seasoning and stir.
It's ready.
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