{soups-salads-and-salad-dressings} Hungarian Venison Stew

 

Hungarian Venison Stew

Yield

8 servings (serving size: about 3/4 cup)

January 2005

RECIPE BY COOKING LIGHT

If you can't find venison, this recipe is good with beef stew meat. Pungent allspice and juniper berries lend the stew spicy, complex flavor; be sure to remove the berries before pouring the stew into a thermos. We found this tasted good with white or red wine. If you prefer less wine flavor, replace some or all of the wine with less-sodium beef broth.

Ingredients

• 1/4 cup all-purpose flour
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 pounds venison, cut into 1-inch cubes
• 2 tablespoons butter
• 2 cups chopped onion
• 2 teaspoons minced garlic
• 2 cups dry white wine or fruity red wine
• 2 tablespoons sugar
• 1 tablespoon sweet Hungarian paprika
• 1 teaspoon ground red pepper
• 8 juniper berries
• 2 whole allspice berries
• 1 bay leaf

Nutritional Information

How to Make It

Step 1

Preheat oven to 300°.

Step 2

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large zip-top plastic bag. Add venison; seal and shake to coat. Remove venison from bag; discard remaining flour mixture.

Step 3

Melt butter in a Dutch oven over medium-high heat. Add venison, onion, and garlic; sauté 5 minutes, browning venison on all sides. Add wine, scraping pan to loosen browned bits. Add 1 teaspoon salt, 1/4 teaspoon black pepper, sugar, and remaining ingredients to pan; bring to a boil.

Step 4

Cover and bake at 300° for 3 hours or until venison is tender. Remove berries and bay leaf before serving.

Source: Cooking Light

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Rhonda in MO

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Posted by: Rhonda Gray <ronkaygray66@gmail.com>

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