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home > recipes > meat > venison and pumpkin braise
1/2 cup oil 2 lbs venison stew meat, diced 1 cup onion diced 1 cup carrots diced 1 cup parsnips diced 2 cups pumpkin, diced 1 cup Yukon gold potatoes diced 1 cup chanterelle mushrooms diced 1 Tbs minced garlic 1 Tbs orange zest 1/2 cup red wine ( any kind you like ) 5 quarts stock: venison or beef 3 sprigs of fresh thyme 2 bay leaves 1 small cinnamon stick salt and pepper to taste Heat oil in a large heavy duty pot. Season meat liberally with salt and pepper. Sear venison in hot oil, spread out so all sides get heated. and seared. Do not over crowd. Remove meat from pot and blot with paper towel to get rid of excess oil. . To pot, add carrots and parsnips and pumpkin to caramelize. Add onions and cook to soften. Add mushrooms and garlic and heat to caramelize. Add orange zest, thyme, bay leave and cinnamon stick and stir well. Deglaze pot with red wine and let reduce by half. Add stock and bring to a light simmer. Add meat and cook for approximately 1 1/2 to 2 hours at a slow simmer or until meat is spoon tender. Add potatoes the last 10 minutes of cooking , stir occasionally. Note: if using store bought stock, use the low sodium kind to avoid a salty stew. All vegetables and meat are large diced for the recipe Yield : 8 servings Source: adapted recipe from the Bird and Bottle Inn, Garrison, NY From last years Taste Of The Hudson Valley , a yearly epicurean and wine fest

Venison and Pumpkin Braise


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keyword: venison
keyword: pumpkin
keyword: braise
recipes for meat
recipes by butterflydog
Email Address:
(posted October 13, 2007)

1/2 cup oil
2 lbs
venison stew meat, diced
1 cup
onion diced
1 cup carrots diced
1 cup parsnips diced
2 cups
pumpkin, diced
1 cup Yukon gold potatoes diced
1 cup
chanterelle mushrooms diced
1 Tbs minced
garlic
1 Tbs
orange zest
1/2 cup
red wine ( any kind you like )
5 quarts
stock: venison or beef
3 sprigs of fresh
thyme
2 bay leaves
1 small
cinnamon stick
salt and pepper to taste

Heat oil in a large
heavy duty
pot. Season meat liberally with salt and pepper. Sear venison in hot oil, spread out so all sides get heated. and seared. Do not over crowd. Remove meat from pot and blot with paper towel to get rid of excess oil. . To pot, add carrots and parsnips and pumpkin to caramelize. Add onions and cook to soften. Add mushrooms and garlic and heat to caramelize. Add orange zest, thyme, bay leave and cinnamon stick and stir well. Deglaze pot with red
wine and let reduce by half. Add stock and bring to a light simmer. Add meat and cook for approximately 1 1/2 to 2 hours at a slow simmer or until meat is spoon tender. Add potatoes the last 10 minutes of cooking , stir occasionally.

Note: if using store bought
stock, use the low sodium kind to avoid a salty stew.

All vegetables and meat are large diced for the recipe

Yield : 8 servings

Source: adapted recipe from the
Bird and Bottle Inn, Garrison, NY

From last years Taste Of The Hudson Valley , a yearly epicurean and
wine fest


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