French Style Venison Stew

French Style Venison Stew           10 Portions:

Ingredients:

10 servings of noodles, cooked

1 kg of venison, medium cubed

100 ml of cognac (Or, any kind of Brandy)

100 ml of red wine

50 ml of olive oil

1 tea spoon of garlic, minced/chopped

100 gm of carrots, small cubed

100 gm of celery, small cubed

200 gm of onions, small cubed

100 gm of leeks, small cubed

1 cup of potatoes, peeled, small cubed

1 tea spoon of thyme, leaves

1 tea spoon of oregano leaves

3 tea spoon of Worcestershire sauce

1 cup of bacon, chopped

2 cups of mushrooms, sliced

3-4 bay leaves

1.5 Lt of chicken or, beef or, veal stock

salt-pepper

1 cup of roux (See Recipe below)

Recipe for roux:

In a sauce pan take 100 gm of butter and melt it on a very low heat now, add 100 gm of flour slowly into the warm butter while you are whisking the mixture on a low heat to avoid any lumps. Your roux is ready. It's a  thickener.

Method:

First, marinate the meat with the cognac & r-wine for 6 hours (Fridge). Now, in a pot saute the mushroom, bacon & garlic with the oil on a low-medium heat for 2-3 min. Add the marinated meat and saute the meat the same way for 2-3 more min. Now, add the carrot, celery, onions, leeks, b-leaves, potatoes, thyme, oregano, Worcestershire & the stock. Stir it gently and let it simmer for 30 min. on a low heat. Stir it after 30 min. and again let it cook for 15 more min. It should be cooked by then, if not then continue cooking till the meat is tender. Now, add 1/2 cup of roux slowly into the stew and make sure you mix it gently at the same time to avoid any lumps at the bottom of the pot. Add more roux if you want a thick consistency if not then save the roux for any other dish! Season it with salt-pepper. Serve hot with the noodles.