Ingredients with Measurements:
- 2 pounds venison, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1/2 cup red wine
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. In a shallow dish, mix together the flour, salt, and pepper. Dredge the venison pieces in the flour mixture, shaking off any excess.
2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the venison pieces and cook until browned on all sides, about 5-7 minutes. Remove the venison from the skillet and set aside.
3. Add the onion and garlic to the skillet and cook until softened, about 3-5 minutes. Add the mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
4. Pour in the red wine and beef broth, stirring to scrape up any browned bits from the bottom of the skillet. Stir in the tomato paste, thyme, and bay leaf.
5. Return the venison to the skillet and bring the mixture to a simmer. Reduce the heat to low, cover, and simmer for 1-2 hours, or until the venison is tender.
6. Remove the bay leaf and stir in the butter until melted. Sprinkle with chopped parsley and serve.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Beef or lamb can be substituted for venison
- White wine can be substituted for red wine
- Chicken broth can be substituted for beef broth
Variations:
- Add diced carrots and celery to the skillet with the onion and garlic
- Use fresh thyme instead of dried thyme
- Add a splash of balsamic vinegar for extra depth of flavor
Tips and tricks:
- Make sure to brown the venison well before adding the other ingredients for maximum flavor
- If the sauce is too thin, simmer uncovered for a few minutes to thicken it up
- Serve over mashed potatoes or egg noodles for a hearty meal
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve in a shallow bowl with a sprinkle of parsley on top.
Garnishes:
Chopped fresh parsley
Pairings:
- Red wine, such as a Pinot Noir or Cabernet Sauvignon
- Roasted vegetables, such as Brussels sprouts or carrots
Suggested side dishes:
- Mashed potatoes
- Egg noodles
- Crusty bread
Troubleshooting advice:
- If the sauce is too thick, add a splash of beef broth or water to thin it out
- If the venison is tough, simmer for an additional 30 minutes to 1 hour until tender
Food safety advice:
- Make sure to cook the venison to an internal temperature of 160°F to ensure it is safe to eat
- Store leftovers promptly in the refrigerator
Food history:
Chasseur is a French term that means "hunter" and refers to a sauce made with mushrooms, shallots, and white wine. This dish is a variation on that classic recipe, using venison instead of chicken or beef.
Flavor profiles:
Savory, earthy, rich
Serving suggestions:
Serve with a glass of red wine and a side of mashed potatoes for a comforting meal.
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Region: French