Recipe Source: (I did not come up with the recipe, but did change it just a bit of it.)

My relatives came over one weekend and we decided to make some venison stew. I had ordered some stew meat from Venison Steaks and used the recipe that they sent me. However, being from Texas, I had to spice it up a bit.

Marinade: ½ C. vinegar, 1 tablespoon of Tabasco sauce, 3 sprigs parsley, 2 carrots peeled & rough dice, 1 onion peeled and rough dice, 2 ribs celery plus leaves rough dice, 2 leeks, white only, split and roughly diced, 2 cloves garlic, peeled & crushed, 2 bay leaves. NOT bay laurel In a cheese cloth put: 12 juniper berries & 1 teaspoon each coriander seeds; crushed, rosemary & chopped sage.

5 lbs. Venison cut into 2? cubes, Good red wine

Combine vinegar, vegetables and spice bag and bring to a simmer. Put meat in a non-reactive bowl and pour mixture over. Top off with wine. Marinate 1 day or overnight.

STEW: Preheat oven to 325 degrees 1 small can plum tomatoes broken up, 1 tsp fresh thyme, 1 tsp of cajun spice seasoning, 12 juniper berries, 1 tsp coriander seeds, 2 Tbs flour, 2 cups veal, beef or venison stock, Good red wine, 1lb or more, large cremini mushrooms, quartered, 3/4 lb pearl onions, peeled (immerse in boiling water, drain and slip off skins)

2 rashers of bacon (optional, Salt & pepper to taste

Remove venison from marinade and dry well. Sprinkle liberally with salt and pepper. Discard marinade. Brown meat in oil in a large casserole and remove. When done add the same amount of parsley, carrots, onion, celery {without leaves}, leeks, garlic {diced} coriander seeds, thyme and bay leaves to the pot. Cook until on med-low heat 10 minutes longer. Add tomatoes, their juice, and juniper berries, cook 3 minutes longer. Add ½ cup red wine and deglaze. Return meat and accumulated juices. Sprinkle with flour & stir. Add stock and wine to just cover, salt & pepper to taste. Cover and put in oven for 2-3hrs or until meat is tender.

Render bacon in 2 tbl sp oil. Lightly brown onions. Remove. Add mushrooms, salt & pepper and sauté until they are just soft. Add these ingredients to the casserole ½ hour before venison is done. Degrease stew. Add ¼ cup cognac and cook a bit longer if you wish.

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