Recipe

Venison And White Bean Stew Recipe


Venison And White Bean Stew Recipe Midgelet / All my dishes
1 month, 3 weeks ago
From Vermont Chef Hal Hingston of The Norwich Inn and Jasper Murdock Ale House for this hearty strew Note: also can use beef or lamb for the recipe too!!!
Prep:15m Cook:60m Servings:6

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Ingredients
  • 2 lbs venison cut into 1 inch cubes- or beef or lamb
  • 4 cloves garlic fine chopped
  • 2 onions medium diced
  • 2 carrots medium diced
  • 1 bunch celery medium diced
  • 2 cups dry white beans ( soak overnight )
  • 3 large ripe tomatoes, large diced
  • 4 cups Ale, red or brown or porters or stouts
  • 8 cups veal or beef stock
  • 2 bay leaves
  • 1 bunch rosemary fine chopped
  • salt and pepper to taste
  • 1 pound roux ( equal parts of butter and flour mixed together )

Directions
  1. In stock pot add 2 tbs oil and heat till almost smoking
  2. Add meat and brown on both sides and remove from pot
  3. Add onions, garlic, celery and carrots
  4. Cook 5 minutes
  5. Deglaze pot with ale and reduce by half
  6. Add venison, stock, beans, bay leaf, rosemary and tomatoes
  7. Bring to a boil, reduce heat , cover and simmer one hour OR until meat is tender
  8. Bring back to a boil, whisk in roux to desired thickness
  9. season with salt and pepper to taste
  10. suggestion: Serve with toasted baugutte slices topped with Chevre

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Comments

pippy 1 month, 3 weeks ago said:
I love venison and this stew recipe looks absolutely delicious. It's got 5+++ forks from me.


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