game_stew

GoodStuff/game_stew

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+1 lb game meat cubed (see Notes below)
+1 large red onion - rough dice
+1 large celery root (about large fist size when peeled)
+2 very large carrots - rough dice
+2 c garlic - finely chopped
+2 bay leaves
+3/4 t red pepper flake
+1.5 t flour
+1 can beef broth
+3/4 c red wine (chianti)
+4 T olive oil
+fresh thyme
+fresh rosemary
+
+Preheat oven to 350 F
+
+In a cast iron dutch oven add half of the olive oil and on highest heat until the oil starts to shimmer when swirled ( hot but not smoking )
+Throw in the diced onion, carrots, and celery root with a generous pinch of salt and pepper.
+Saute until onions turn translucent about 5 minutes.
+Remove from the dutch oven and set aside.
+
+On high heat add the rest of the olive oil until it shimmers.
+Generously salt and pepper the cubed game and throw into the oil.
+Stir until all sides are browned.
+
+Add the flower and stir in the fat until the raw flour smell goes away and it turns a light caramel color.
+
+Pour in the wine and broth and bring to a boil.
+Add the vegetables, garlic, bay leaves, herbs, red pepper flakes.
+
+Cover the dutch oven and place in the oven for up to 2 hours
+
+
+Game Notes
+----------
+
+Antelope      - soak in water/milk half and half mixture for 20-30 minutes before cubing
+Duck breast   - if there is fat attached be sure to render it first
+Venison roast - no special prep needed
+
+All of these contain a large amount of silver skin.  
+Try to cut along the silver skin line and only keep the meat on both sides.
+