Fruit & Venison Stew

Fruity & citrusy, a more unusual stew flavor profile, but a perfect one for venison. We recommend serving it with polenta & sprinkling it with extra orange zest before serving.

Drink Pairing: Washington State Cabernet Franc Wine

Ingredients Serves: 6

  • Marinade:
  • 2 C Red Wine
  • 1 diced Carrot
  • ¼ C chopped Shallot
  • ½ C Sherry Vinegar
  • 1 handful Thyme Sprigs
  • 1 diced stalk of Celery
  • 4 quarter-sized pieces of Ginger
  • 1 T Salt
  • Stew:
  • 3# Venison Stew Meat
  • 3 T Butter
  • 3 T Olive Oil
  • 1 diced Onion
  • Around 2 C Chicken Stock, Lowest Salt Possible
  • 12 Prunes
  • Zest of 1 Orange
  • 2 ounces Bittersweet Chocolate (60-70% Cacao)
  • ¼ C toasted Pine Nuts
  • 1 t Whole Allspice
  • 1 Cinnamon Stick
  • 1 Aji Amarillo Chile

Instructions

1

Combine the venison stew meat with all the marinade ingredients in a zip top bag or closed container. Marinate in your refrigerator for two days.

2

Cut the prunes in half. Toast the pine nuts in a dry pan until lightly browned.

3

Toast the chile in an unoiled frying pan with the allspice and cinnamon until their aroma intensifies.

Once the chile has cooled enough to be safe to touch, tear it into pieces and discard the seeds. Break the cinnamon stick into smaller pieces. The cinnamon, allspice & chile together in a spice grinder or clean bladed coffee grinder until they’re a powder.

4

Melt the butter and olive oil together in a skillet. Turn the heat to medium high and add the onion and the salt.

5

Saute the onion until browned.

6

Pour the venison, with its marinade, into a deep pot. Add the onion and ground spices along with enough chicken stock to cover everything with liquid.

7

Simmer until the venison is tender, then add the zest, chocolate and prunes.

8

Simmer for an additional ten minutes so that the new ingredients are incorporated.

9

Serve topped with the pine nuts.