Recipes Included On This Page Venison Carbonnade Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Venison Carbonnade Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 15-10 Oct 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds venison stew meat or other game animal 2 tablespoons butter 4 slices bacon -- chopped 3 sweet onions -- chopped 1 tablespoon dark brown sugar 4 garlic cloves -- minced 16 ounces strong dark beer -- or ale 1 cup beer stock -- or more 1 bay leaf 1 teaspoon dried thyme 1 teaspoon apple cider vinegar -- or lemon juice 1/4 cup parsley -- chopped Salt and black pepper -- to taste Heat a large pot or Dutch oven over medium-high heat. Add the butter and bacon; cook until barely crispy. Remove the bacon with a slotted spoon, reserving for later. Dry the venison with paper towels, then salt and pepper generously. Add the meat to the pot, in batches to avoid overcrowding, and raise the heat to high. Sear the meat well on all sides, then remove to a plate. Add the onions and brown sugar to the pot and reduce the heat to medium- low. Cook, stirring occasionally, for about 20 minutes or until the onions are soft and caramelized, with a deep golden-brown color. Stir in the garlic and cook for 2 more minutes. Raise the heat to medium-high. Pour in the beer and scrape the bottom of the pot with a wooden spoon to dislodge any browned bits. Bring to a boil, then add the reserved bacon and the meat along with any accumulated juices. Add the stock (enough to cover the meat), bay leaf and thyme; bring to a low simmer. Reduce the heat, cover and simmer until the meat is very tender, about 2 hours. Before serving, uncover and raise the heat to medium to bring the stew to a fast simmer. Simmer for about 10 minutes or until the liquids are reduced to a sauce-like consistency. Stir in the vinegar and check the seasoning, adding salt and pepper as needed. Serve the stew over buttered egg noodles or dumplings, if desired, topping each bowl with a sprinkling of parsley. Note: Carbonnade is a traditional Belgian stew made with beef, onions, and a spike of dark beer. Meat from elk, deer or moose will work equally well. Contributed to the FareShare Gazette by Art; 11 October 2012. www.fareshare.net Source: "Field & Stream Chef, Jonathan Miles" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 92 Calories; 6g Fat (57.1% calories from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 111mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.