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Venison Stew


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


  1. Preheat oven to 285 degrees.
  2. Season venison pieces with salt and black pepper. Heat oil in a pan set over high heat and sear in small batches.
  3. 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.
  4. 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.
  5. Strain liquid through a fine-mesh sieve into a braising pan and reduce over medium heat to a sauce consistency, skimming often.
  6. Cook parsnips and carrots for garnish in a separate pan.
  7. When sauce is reduced, add parsnips, carrots, remaining garnish ingredients, and meat and heat thoroughly. Serve with plenty of crusty bread.
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