Ingredients
4 lb venison (haunch, ham)
3 cup cheap red wine
1 1/2 cup red or white wine vinegar
1 pinch ground allspice
2 whole bay leaves
4 cup celery, carrots, leeks,
1 roughly chopped
1 sugar
1 salt
8 oz jar of beef gravy
3/4 cup pearl onions, trimmed
3/4 cup fresh mushrooms
2 cloves, garlic, crushed
2 pinch ground oregano
1 lb salt pork, diced
Directions
1>. Pour half bottle of red wine and half the wine vinegar into a
non-aluminum pan. Add bay leaves, allspice and vegetables. Do not
season. Bring to a boil for 30 minutes. Cool to room temperature.
This can be done overnight in the refrigerator but allow to return to
room temperature before adding meat. Strain mixture through
cheescloth. Discard the vegetables and spices in the cheesecloth. 2>.
Add 2 tablespoons sugar and 2 tablespoons salt to the liquid. Cut
venison into 2" cubes. Add to the strained mixture. Let mixture stand
in the refrigerator for 24 hours. 3>. Saute mushrooms and onions
until limp. Add gravy, garlic, oregano and the remaining red wine.
4>. Fry salt pork until crisp. Drain. Add salt pork to Mushroom/gravy
mixture. 5>. Remove venison from marinade. Throw away marinade. 6>.
Saute venison until brown. Add to mushroom/gravy mixture. Place
mixture in oven-proof casserole and cover. Bake at 350 deg. F for 2
hours or until venison checks done. 7>. Serve stew over wild rice
with cranberry sauce on the side.
Servings: 12 servings
Clive Younghusband's Venison Stew Recipe brought to you by Recipe Ideas
Categories: Meat; Soup; Stew; Venison; Wild Game
The History of Recipes
Food historians have found proof that recipes existed back into distant history, in fact as far back into recorded history as early Egypt, and possibly even further than that. However, mostly, these early cookbooks were just primitive hieroglyphic instructions for preparing food.
Interestingly, the most ancient recipe discovered, according to experts are a few stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Later on, in Roman times 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius tells us how the meals were separated into starters, main course and afters, something we still use today. Aspicius also recounts how the ancient chefs used many aromatic flavours, including a few that are still present in modern kitchens like thyme, fennel and parsley. As our culinary historical trip moves on a few more years there are a couple of books which appeared in the 14th Century - a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, they are not about the spicy food that is familiar to us all today, but rather recipes for the types of meals prepared by the chefs of the upper classes of the time. In the fifteenth century, knights returning from the crusades brought us many new foods and herbs from the holy land, such as coriander, basil and rosemary. These new herbs and spices led to a torrent in cookery books, most of which still exist in private collections. By the arrival of the 1900s, recipe publications are starting to become popular mostly as a result of better eduction, people having more free time and disposable income. |
We hope you enjoy this Clive Younghusband's Venison Stew recipe.
