from Executive Chef Cathal Armstrong of Restaurant Eve in Alexandra, VA
3 pounds venison shoulder, cleaned and cubed
Salt and freshly ground black pepper
Oil for searing meat
6 celery stalks, large diced
6 carrots, large diced
3 onions, large diced
6 cloves garlic, roughly chopped
½ bottle good red wine
½ bunch thyme
¼ bunch rosemary
3 bay leaves
3 quarts demi-glace
3 parsnips, peeled and diced
3 carrots, peeled and diced
1 cup cipollini onion, quartered
1 tablespoon thyme, chopped
1 teaspoon rosemary, chopped
Preheat oven to 285 degrees.
Season venison pieces with salt and black pepper. Heat oil in a pan set over high heat and sear in small batches.
In a braising pan, sweat the stew vegetables. Add red wine and reduce by half. Add seared venison, demi-glace, and the herbs (tied in a sachet). Bring to a simmer, cover, and transfer to the oven. Cook until meat is fork tender, about 2 hours. Allow the stew to cool completely in the liquid overnight.
The next day, gently heat the stew just enough to melt the liquid. Strain through a large-holed china cap or colander. Remove vegetables and herbs and discard, keeping the venison.
Strain liquid through a fine-mesh sieve into a braising pan and reduce over medium heat to a sauce consistency, skimming often.
Cook parsnips and carrots for garnish in a separate pan.
When sauce is reduced, add parsnips, carrots, remaining garnish ingredients, and meat and heat thoroughly. Serve with plenty of crusty bread.