This rich venison and mushroom stew is a comforting, rustic dish that brings deep, savory flavors to the table. The venison is first marinated to tenderize the meat and infuse it with tangy notes, then slowly simmered until fork-tender. Earthy mushrooms add a meaty texture, while the traditional forcemeat balls&# 226;ÂÂmade with suet, breadcrumbs, and lemon zestâÂÂprovide a delightful contrast with their crisp exterior and soft interior. Perfect for cold winter evenings, this stew improves as it rests, making it an excellent candidate for meal prep. Serve it with creamy mashed potatoes or crusty bread to soak up the dark, flavorful gravy. ItâÂÂs a satisfying main course that feels both elegant and homey, ideal for family dinners or cozy gatherings.
Rich Venison & Mushroom Stew
Description
This rich venison and mushroom stew is a comforting, rustic dish that brings deep, savory flavors to the table. The venison is first marinated to tenderize the meat and infuse it with tangy notes, then slowly simmered until fork-tender. Earthy mushrooms add a meaty texture, while the traditional forcemeat balls&# 226;ÂÂmade with suet, breadcrumbs, and lemon zestâÂÂprovide a delightful contrast with their crisp exterior and soft interior. Perfect for cold winter evenings, this stew improves as it rests, making it an excellent candidate for meal prep. Serve it with creamy mashed potatoes or crusty bread to soak up the dark, flavorful gravy. ItâÂÂs a satisfying main course that feels both elegant and homey, ideal for family dinners or cozy gatherings.Ingredients
Directions
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Cut the venison into large chunks.
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Marinate the venison for about 24 hours in water and red wine vinegar with 2 bay leaves and plenty of pepper.
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Combine fresh breadcrumbs, grated suet, beaten egg, lemon juice, lemon zest, and chopped parsley to make the forcemeat mixture. Season well.
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Shape the forcemeat mixture into 24 small balls.
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Fry the forcemeat balls briskly in hot fat until golden-brown and crisp, then remove and reserve.
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Fry the small flat mushrooms in a little hot fat until browned, then remove and reserve separately.
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Drain the venison well, reserving the marinade liquid.
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Dust the venison chunks with well-seasoned flour and brown them in batches in a hot casserole with oil or butter.
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Transfer the browned venison to a 4-pint flameproof casserole dish.
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Finely chop the onion and fry it gently in the same pan until softened.
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Sprinkle 2 tablespoons of flour over the onions and cook for a minute.
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Pour the reserved marinade liquid and beef or game stock over the meat in the casserole.
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Season with salt, pepper, 1/2 teaspoon sugar, and 2 bay leaves.
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Bring the stew to a bare simmer, cover tightly, and cook over the lowest possible flame or in a low oven (300ðF/150ðC) until the meat is tender, approximately 1.5 to 3 hours depending on the cut.
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Stir occasionally during cooking to prevent sticking.
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Remove the bay leaves and check seasoning.
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If not serving immediately, cool and refrigerate overnight.
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To finish, bring the stew back to room temperature or gently reheat.
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Push the prepared mushrooms down into the gravy.
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Cover the surface of the stew with the reserved forcemeat balls.
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Bake uncovered at 400ðF (200ðC) for about 25 minutes until the forcemeat balls are crisp and hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 358.7kcal
- % Daily Value *
- Total Fat 7.0g11%
- Saturated Fat 2.3g12%
- Cholesterol 186.1mg63%
- Sodium 138.5mg6%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 68.1g137%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
