Monday, November 27, 2006

Venison and mushroom stew

Last night, M fried a medium red onion with a teaspoon of caraway seeds, a teaspoon of paprika and two cloves of garlic until the onions started to soften and glisten. He added 500g diced venison and fried until sealed. He covered the meat with water, added fresh thyme from three sprigs, brought to the boil then covered and simmered on a very low heat (1.5-2) for 2.5 hours, making sure the stew was gently bubbling away and checking periodically that the meat was covered with water at all times. At the two hour mark, he added chopped brown mushrooms and simmered for another 30 minutes. We ate with mashed potatoes that had been formed into small balls and grilled until the tops were brown. All washed down with a very good Malbec.

The entire meal was surprisingly light, but the venison could have easily have been replaced by extra lean beef.

Delicious. Tonight he'll add more water to the leftovers, with broad beans and diced potatoes to make a slight variation to the dish. Can't wait!

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