Meat > Game Meat > Venison Fricassee

Venison Fricassee with Potatoes Recipe

Ingredients with Measurements:
- 2 lbs venison stew meat, cut into bite-sized pieces
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 tsp dried thyme
- 1 lb potatoes, peeled and cut into chunks
- 1/4 cup chopped fresh parsley

Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid

Step-by-step instructions:

1. In a large bowl, mix together the flour, salt, and black pepper. Add the venison pieces and toss to coat.

2. Heat the olive oil in a Dutch oven over medium-high heat. Add the venison and cook until browned on all sides, about 5 minutes. Remove the venison from the pot and set aside.

3. Add the onion and garlic to the pot and cook until softened, about 3 minutes.

4. Add the beef broth, red wine, bay leaves, and thyme to the pot. Bring to a simmer and add the venison back in.

5. Cover the pot and simmer for 1 hour, stirring occasionally.

6. Add the potatoes to the pot and continue to simmer for another 30 minutes, or until the potatoes are tender.

7. Remove the bay leaves and stir in the chopped parsley.

8. Serve hot, garnished with additional parsley if desired.

- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 30 minutes
- Simmer over medium-low heat
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 380
- Fat: 10g
- Carbohydrates: 29g
- Protein: 36g

Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth
- Red wine can be substituted with beef broth or grape juice

- Add carrots and celery to the pot for additional vegetables
- Substitute the potatoes with sweet potatoes or turnips for a different flavor

Tips and tricks:
- Make sure to brown the venison well before adding it to the pot to develop a rich flavor
- Use a good quality red wine for the best flavor
- If the fricassee is too thin, mix together 1 tbsp cornstarch with 1 tbsp water and add it to the pot to thicken the sauce

Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days

Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally, until heated through

Presentation ideas:
- Serve in individual bowls or on a large platter with the potatoes and venison arranged on top

- Chopped fresh parsley

- Serve with a side of crusty bread to soak up the sauce

Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Mashed sweet potatoes

Troubleshooting advice:
- If the fricassee is too thick, add more beef broth or red wine to thin it out

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:
- Fricassee is a French dish that originated in the 16th century and typically consists of meat that is first sautéed and then simmered in a sauce

Flavor profiles:
- Savory, rich, and hearty

Serving suggestions:
- Serve as a main course for a cozy dinner party or family meal

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Taste: Savory, Rich, Meaty, Earthy, Herbal, Aromatic