Old fasioned venison stew

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Main Ingredient: Game Venison
Course: Various soups and stews Various Main Dishes
Yield:

Old fasioned venison stew ingredients

1 1⁄2 kg Venison
3 dl Wine, red
1⁄8 Mirepoix (cut vegetables for flavoring)
2 g Bay leaves
5 g Peppercorns, white
5 g Juniper berries
2 g cloves
10 g Rosemary, fresh
1⁄2 dl oil, peanut
20 g Tomato paste
30 g Flour, White /type 405 (common)
4⁄5 Brown stock
1 seasoning (salt+pepper)
1⁄2 dl Madeira (special wine)
100 g Onions, pearl
50 g Bread, toast
100 g Mushrooms, Button (Champignons de Paris)
10 g parsley, fresh
20 g Butter, cooking

Cooking Old fasioned venison stew

1. CUT MEAT INTO 30gr CUBES MAKE A MARINADE WITH WINE, MIREPOIX, BAY LEAVES, PEPPERCORNS, JUNIPER BERRIES, CLOVES AND GARLIC PLACE MEAT IN MARINADE FOR 3-5 DAYS DRAIN AND DRY MEAT SEASON WITH SALT AND PEPPER BRING MARINADE TO BOIL AND STRAIN THROUGH A FINE CHINOIS FRY MEAT IN HOT OIL UNTIL BROWN ADD MIREPOIX AND STIR ADD TOMATO PASTE AND MARINADE AND DEGLACE SEVERAL TIMES ADD FLOUR AND BROWN WELL ADD STOCK, BRING TO BOIL AND SIMMER UNTIL MEAT IS TENDER REMOVE MEAT AND KEEP HOT STRAIN SAUCE THROUGH A FINE CHINOIS AND LIAISON WITH DILUTED CORNSTARCH ADD MADERIA, ADJUST SEASONING, ADD MEAT AND ARRANGE IN A GRATIN DISH GARNISH WITH SAUTEED BUTTON MUSHROOMS, PEARL ONIONS AND CROUTONS.