Review: Beef (Venison) Carbonnade

[Wienie]

MrsReber, I would definately be interested in the stew recipe, if you would be so kind as to post it. I never turn down awesome. I'm always looking for Venison recipes. Now my husband is adding antelope to the list of wild game. Will it never end?
Regarding the Carbonnade, I don't know which issue it's from, but it is the one with beer as an ingredient. I believe I got the recipe off the BB.
Try it with the venison. I think you and yours will enjoy it.
Jeanne

[Wienie]

Made this recipe over the weekend with venison. Turned out great. Meat just melted in your mouth. Previous reviews were a bid so-so. I would definately make this again, especially with venison.
I used a very good smoked bacon and that flavor really came through.
I also added about a half package of Onion Soup Mix for additional flavor.
During the last half hour of cooking I threw in some mushrooms and then thickened the broth, it was a bit thin. We prefer a thicker sauce.
I hope people will try this again.
It's a great way to use venison.
Jeanne

[MrsReber]

Which month is this from? Is this the one with the beer? I have a CL Beef Carbonnade recipe that we tried once. My husband loved it, but I have a feeling he'd like it even better with venison. By the way, I made the most awesome venison stew. It was a recipe from Emiril's webisite that my husband wanted to try. I don't usually like venison stew, or mushrooms for that matter, but this was so very good. It was venison stew with wild mushrooms or something like that. It has quite a few ingredients, but it was well worth it. I'll post it if you're interested.

[MrsReber]

Okay, here it is-I happen to be home from work today. Not very light, but I
did make some minor adjustments.

Venison and Wild Mushroom Stew

6 strips bacon, cut into 1/2in peices
2 pounds venison shoulder, excess fat removed, cut into 1 inch cubes
Salt
Black Pepper
1/4 cup flour
1/4 cup vegetable oil
1 cup dry red wine
1 large onion, diced
1 large carrot, peeled and diced
2 ribs celery, diced
1 large parsnip, peeled and diced
1 leek, white part only, diced
2 teaspoons minced garlic
1 pound mixed wild mushrooms such as wood ear, chanterelle, morel, or
shiitake, sliced
1 12 oz bottle amber beer
2 1/2 quarts veal or beef stock
2 Tbs Worcestershire sauce
6 sprigs fresh thyme
1 tsp allspice
3 bay leaves
2 Tbs tomato paste
2 baking potatoes, like russets, peeled and cubed
1 pound cooked egg noodles

In a large stockpot cook the bacon over high heat until crispy. Remove the
bacon from the pan and drain on paper towels. Season the venison with salt
ant pepper and then lightly dust with flour. Add the oil to the pot and sear
the venison on all sides over medium hight heat. Remove the meat from the
pot and add any remaining flour, stirring constantly. Deglaze the pot with
the red wine, scraping with a wooden spoon.

Add the onions and cook over medium high heat until transluscent, about 3
minutes. Add the carrots, celery, and parsnips and saute for 2 minutes. Add
the mushrooms to the pot and cook until they release their moisture, about
5-7 minutes. Add the beer and scrape to remove any browned bits from the
bottom of the pan, then add the veal or beef stock, Worcestershire sauce,
thyme, allspice, bay leaves and tomato paste. Bring the stew to a boil, then
reduce heat to a simmer. Cook until the meat is tender and the stock is
reduced, about 1 1/2 hours. Add the potatoes to the pot and continue cooking
until they are cooked through, about 20-30 minutes. Season to taste and
serve with egg noodles tossed with butter.

Okay, now here's what I did differently. I didn't add 1/4 cup oil. I thought
that was alot. I added a couple of Tablespoons of oil to the bacon fat and
that seemed just fine. Also, I didn't add any parsnip as I couldn't buy just
one or two at the store and I didn't want a whole bag. I also didn't cook it
for as long as it says, since the venison dries out rather quickly. I would
say I cut the simmering time by at least half an hour and I threw the
potatoes in a little earlier than was mentioned. The flavor is really good,
but next time I think I will cut down on the beef stock a little bit.
Especially since you mentioned that you like thicker sauces. This was on the
thin side since I didn't simmer it as long. I was surprised at how good it
tasted! I served it over egg noodles.

My husband brought the recipe home from work, telling me that "he" was going
to cook it. Yeah, okay. You should've seen me trying to figure out what to do
with the mushrooms. I won't eat mushrooms. I just never liked them at all, so
how would I know how to cook with them? I had to call up my friend and ask
her!

Antelope? Good luck! My husband was out shooting squirrels last weekend since
deer season is over. He tells me he's going to make squirrel stew. Now, if he
wants to eat that, HE is going to cook it! He's cooked pheasant and rabbit,
too. I wouldn't have a clue. I don't eat those.


Ahh!! I tried to post this yesterday, but it wouldn't work!

[Wienie]

MrsReber, thanks so much for this recipe. Looks wonderful, even similar to the Beef Carbonnade with a few extra vegies.
I'm with you on the oil, usually the bacon leaves enough behind.
I will try the full 2 hour cooking time, just because it turned out so well in the Beef Carbonnade, which called for 2 hours in the oven.
I do wonder though, do the mushrooms disappear after all that cooking, or were you still able to distinguish them? We do like shrooms.
And thanks for the tip on the broth. I usually end up adding a slurry to thicken most stews that are too thin.
I'm going to try and make this within the next week or two, so I'll let you know how it turned out.
On a different subject:
I'm not a big fan of the backyard critters. I once had a dish of Squirrel in Grape Wine Sauce ( or was it rabbit? they all taste like chicken) that was pretty good. Someone else made the dish. I don't think I could.
I have to draw the line at the red meat critters.
Thanks again, I'll keep you posted if you like.
Jeanne

[carolyn.1]

Jeanne,
I also fixed this dish Sunday. I had eaten it once before with the chuck roast that was recommended, my husband and I really loved the flavor. Since it cooks for 2 hours I was hoping it would tenderize venison so I used that on Sunday. It was better than the chuck! But I am partial to venison anyway.
Just wanted to share.
Mrs Reber I believe the recipe is in the 1998 Annual. But I 'm not positive. I will check when I get home, if you are still interested.
Carolyn
Mrsreber the recipe is in the CL Complete
page 320

[This message has been edited by carolyn.1 (edited 02-07-2001).]

[MrsReber]

Yes, let me know how you like the stew. Since I am not big on mushrooms (I eat around them) I can only give you my husband's comments. It called for a pound. I don't know the first thing about mushrooms so I just got those white ones (button, maybe?). He said that it wasn't enough for him and he wanted more mushrooms last time. He also wanted different kinds. My supermarket only had about three kinds and I didn't know the difference so I stuck with the ordinary ones. I wasn't planning on having any of the stew, but after smelling it, I had to at least try.

I think I have to draw the line at venison. I don't know that I could bring myself to try squirrel. I'm not a big meat eater to begin with, but I sure don't mind all the chopmeat from the deer- especially when I make meatballs. It's the best.

[MrsReber]

Thanks Carolyn! I just bought the CL Complete Cookbook! I think I made the carbonnade recipe before out of the magazine. I found it in the back to the best section, I think. I did buy beef a few weeks ago to use for the recipe. Never thought about using the venison before.