Ingredients with Measurements:
- 2 pounds venison stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 tablespoon tomato paste
- 1 tablespoon flour
- 1 cup red wine
- 2 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 cup cooked polenta, for serving
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
2. Add the venison and cook until browned on all sides, about 5-7 minutes. Remove from the pot and set aside.
3. Add the onion, garlic, carrots, and celery to the pot and cook until softened, about 5 minutes.
4. Stir in the tomato paste and flour and cook for 1-2 minutes.
5. Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits.
6. Add the bay leaves, thyme, salt, and pepper.
7. Return the venison to the pot and bring to a simmer.
8. Cover and cook over low heat for 2-3 hours, or until the venison is tender.
9. Serve the stew over cooked polenta.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 12g
Carbohydrates: 20g
Protein: 50g
Substitutions for ingredients:
- Beef stew meat can be substituted for venison stew meat.
- Chicken or vegetable broth can be substituted for beef broth.
- Fresh herbs can be substituted for dried thyme.
Variations:
- Add diced potatoes or parsnips to the stew.
- Use different types of meat, such as lamb or beef.
- Add mushrooms or pearl onions to the stew.
Tips and tricks:
- For a richer flavor, marinate the venison in red wine overnight before cooking.
- Brown the venison in batches to avoid overcrowding the pot.
- Use a wooden spoon to scrape the bottom of the pot when adding the wine and broth to release any browned bits.
Storage instructions:
Refrigerate leftover stew in an airtight container for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until warmed through.
Presentation ideas:
Serve the stew in individual bowls with a dollop of sour cream and a sprinkle of chopped parsley.
Garnishes:
Sour cream, chopped parsley
Pairings:
Crusty bread, red wine
Suggested side dishes:
Roasted vegetables, salad
Troubleshooting advice:
If the stew is too thin, mix together 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the stew. Cook for an additional 10-15 minutes until thickened.
Food safety advice:
Make sure the venison is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Malga-style cooking originated in the Italian Alps, where farmers would cook hearty stews using local ingredients.
Flavor profiles:
Rich, savory, earthy
Serving suggestions:
Serve the stew with a glass of red wine and a side of crusty bread for dipping.
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Region: Austrian