Rating: 4 stars
2 Ratings
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  • 4 star values: 2
  • 3 star values: 0
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  • 1 star values: 0

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

Source: EatingWell Magazine, January/February 1997

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Recipe Summary test

total:
2 hrs 45 mins
Servings:
6
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Ingredients

Stew
Glazed Shallots

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 325 degrees F.

  • Cook bacon in a small skillet over low heat, stirring, until crisp. Transfer to a plate lined with paper towels; set aside.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Stir the glazed shallots and 2 tablespoons parsley into the stew. Garnish with the remaining 1 tablespoon parsley.

Nutrition Facts

326 calories; protein 34.6g; carbohydrates 28.7g; dietary fiber 4.4g; sugars 6.6g; fat 6.4g; saturated fat 1.7g; cholesterol 98.1mg; vitamin a iu 7831.9IU; vitamin c 14.4mg; folate 52.8mcg; calcium 65.9mg; iron 8mg; magnesium 54.3mg; potassium 878.9mg; sodium 609.9mg; thiamin 0.4mg; added sugar 1g.
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