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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.
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