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Mediterranean Stew

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TasunkaWitko View Drop Down
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aka The Gipper

Joined: 10 June 2003
Location: Chinook Montana
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    Posted: 11 January 2007 at 15:30

Mediterranean Stew

        3 Tbsp. olive oil, divided

        2 medium onions, sliced

        3 cloves garlic, minced

        2 lbs. venison, cut into 1-inch cubes

        1/4 cup all-purpose flour

        3-1/2 cups beef or venison stock

        3/4 cup dry red wine

        1/4 cup lemon juice

        1 bay leaf

        1 tsp. dried rosemary leaves, crushed

        1/2 tsp. dried thyme leaves

        1/4 tsp. pepper

        2 medium fennel bulbs, trimmed and sliced

        8 oz. fresh mushrooms, sliced

        1/4 cup snipped fresh parsley

        1/4 cup chopped Kalamata olives

        2 tsp. grated lemon peel

        1/2 tsp. salt (optional)

In 6-quart Dutch oven or stockpot, heat 1 tablespoon oil over medium heat. Add onions and garlic cook for three to five minutes, or until tender, stirring occasionally. Using slotted spoon, transfer onions to bowl. Set aside.

Increase heat to medium high. In same pot, heat 1 tablespoon oil. Add venison. Cook for four to six minutes, or until meat is no longer pink, stirring occasionally. Using slotted spoon, transfer venison to bowl with onions. Set aside.

Add remaining 1 tablespoon oil to pot. Stir in flour. Gradually blend in stock, wine and juice, whisking until smooth. Stir in bay leaf, rosemary, thyme and pepper. Bring to a boil. Boil for one minute, stirring constantly. Return onions and venison to pot. Return to a boil. Cover. Reduce heat to low. Simmer for one house, stirring occasionally.

Stir in fennel and mushrooms. Increase heat to medium. Cook, uncovered, for 30-40 minutes, or until vegetables are tender and stew is thickened, stirring occasionally. Stir in parsley, olives, peel and salt. Remove and discard bay leaf. Garnish with chopped Roma tomatoes, if desired.

TasunkaWitko - Chinook, Montana

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