Venison Stew with Glazed Shallots

1 Review
From: EatingWell Magazine January/February 1997

Glazed shallots and carrots provide a sweet counterpoint to earthy, rich venison in this full-flavored stew.

Ingredients 6 servings

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  • Stew
  • 1/2 cup dried wild mushrooms, such as porcini
  • 2 cups boiling water
  • 2 strips bacon, very finely chopped (1 ounce)
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 pounds venison leg, or shoulder, trimmed, cut into 1-inch pieces
  • 2 teaspoons extra-virgin olive oil, divided
  • 1 large onion, very finely chopped (1 1/2 cups)
  • 6 cloves garlic, minced (2 tablespoons)
  • 1/2 cup dry red wine
  • 2 cups reduced-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 large sprig fresh rosemary, or 1 teaspoon dried
  • 2 bay leaves
  • 2 cups sliced carrots, (3-5 carrots)
  • Glazed Shallots
  • 16 large shallots
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 3 tablespoons chopped fresh parsley, divided

Preparation

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  1. To make stew: Place dried mushrooms in a small bowl. Cover with boiling water and soak until mushrooms are soft, 20 to 30 minutes. Drain, reserving soaking liquid. Roughly chop mushrooms; set aside.
  2. Preheat oven to 325 °F.
  3. Cook bacon in a small skillet over low heat, stirring, until crisp. Transfer to a plate lined with paper towels; set aside.
  4. Combine flour, 1/2 teaspoon salt and pepper in a shallow bowl. Dredge venison pieces in flour mixture, shaking off excess. Heat 1/2 teaspoon oil in a Dutch oven over medium-high heat. Add half of the venison pieces and sear until browned on all sides, about 6 minutes. Transfer to a plate lined with paper towels. Repeat with 1/2 teaspoon oil and remaining venison; set aside.
  5. Heat remaining 1 teaspoon oil in the pot over low heat. Add onion and garlic; cook, stirring often, until onion is golden, 15 to 20 minutes. Add wine and increase heat to medium. Cook until liquid has evaporated, about 5 minutes. Add broth, tomato paste, rosemary, bay leaves, reserved mushrooms and liquid, bacon and venison. Bring to a simmer. Cover, transfer to the oven and bake for 1 1/2 hours.
  6. Add carrots and bake until venison and carrots are tender and sauce is thickened, about 30 minutes more. Remove rosemary sprig and bay leaves. Season with salt and pepper.
  7. To make glazed shallots: Meanwhile, trim and peel shallots, breaking them into cloves. Place in a saucepan with water to cover. Bring to a simmer over medium heat, reduce heat and simmer until tender, 4 to 5 minutes. Drain.
  8. Heat 1 teaspoon oil in a nonstick skillet over medium-low heat. Add the shallots, sugar and 1/4 teaspoon salt; cook, stirring occasionally, until the shallots are glazed and browned all over, 10 to 15 minutes.
  9. Stir the glazed shallots and 2 tablespoons parsley into the stew. Garnish with the remaining 1 tablespoon parsley.

Nutrition information

  • Per serving: 326 calories; 6 g fat(2 g sat); 4 g fiber; 29 g carbohydrates; 35 g protein; 53 mcg folate; 98 mg cholesterol; 7 g sugars; 0 g added sugars; 7832 IU vitamin A; 14 mg vitamin C; 66 mg calcium; 8 mg iron; 610 mg sodium; 879 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 3 vegetable, 4 lean meat, 1/2 fat

Reviews 1

May 01, 2012
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By: doc.mindy
Hearty, flavorful stew This stew was really great. It was much more flavorful than many of the stews I've made from scratch, and tasted great even without the typical low and slow cooking in a crock pot that I would usually use for stew. I substituted parsnips for half the carrots. Next time, I'd cut the shallots into chunks rather than trying to leave them in cloves - they didn't caramelize as nicely as they could have. Pros: Great tasting, rich and hearty. Wonderful for a cold, wet evening. Cons: There are a lot of ingredients, and it takes a while to make.