Venison Stew with Tomatoe-Fruits

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Beets, red wine and juniper join venison, onions, beans and sun-dried tomatoes to make a rich, satisfying stew. Recipe reprinted with permission from the Outlander Kitchen - The Official Outlander Companion Cookbook by Theresa Carle-Sanders (2016)

Prep Time30

Cook Time1 30

Total Time3

Course: Main Course

Cuisine: Scottish

Servings: people

Calories: 392kcal

Author: Elizabeth

Ingredients

0.5 cup dried kidney beans
0.5 cup sundried tomatoes
0.25 cup plain flour
1.5 tsp Shetland sea salt plus additional
0.5 tsp freshly ground black pepper plus additional
1.5 lbs venison stew meat cut into 2-inch cubes
2 tbsp olive oil plus additional
4 slices smoked back bacon cut crosswise into 1/4 inch strips
1 large onion cut into 1/2-inch wedges
1 cup red wine
2 cups good quality beef stock (see recipe in book)
1 lb beets peeled and cut into 1/2-inch wedges
2 bay leaves
2 fresh rosemary
12 juniper berries
2 garlic cloves halved

Instructions

In a small saucepan, cover 0.5 cup dried kidney beans with 2 inches of cold water. Bring to a boil over medium-high heat and boil for 2 minutes. Remove from the heat, cover, and soak for 1 hour. Drain.
Soak 0.5 cup sundried tomatoes in 1 cup boiling water for 1 hour. Drain, reserving the soaking liquid. Chop the tomatoes roughly.
Move a rack to the bottom rung and heat the oven to 325 F/ 160 C.
Mix together 0.25 cup plain flour, 1.5 tsp Shetland sea salt, and 0.5 tsp freshly ground black pepper in a bowl. Pat 1.5 lbs venison stew meat dry with paper towels, then dredge the pieces in the flour to coat on all sides.
In a Dutch oven or large saucepan, heat t2 tbsp olive oilover medium-high flame. In batches, brown the venison on all sides, about 2 minutes per side. Rest the browned meat on a plate and repeat with the remaining venison, using additional oil if required.
When the last batch of venison is gone from the pan, reduce the heat to medium and fry 4 slices smoked back bacon pieces until golden brown. Add the bacon pieces to the venison and pour off all but 1 tablespoon of bacon fat from the pan.
Add 1 large onion, chopped, to the pan and cook until slightly softened, scraping up the brown bits from the bottom of the pan, 3 to 5 minutes. Deglaze with 1 cup red wine and boil 1 minute, stirring constantly. Add 2 cups good quality beef stock, tomato soaking liquid, venison, bacon, beans, tomatoes and 1 lb beets, peeled and diced. Increase the heat to medium-high and bring to a rapid boil.
Meanwhile, make a bouquet garni. Wrap 2 bay leaves, 2 fresh rosemary sprigs, 12 juniper berries and 2 garlic cloves in a square of cheesecloth and tie with string, or enclose the items in a large tea ball.
When the stew is boiling, poke the bouquet garni under the surface and cover the pot. Cook in the oven until the meat, beans and beets are tender, about 90 minutes. Season with salt and pepper to taste.
Serve hot with Spoon Bread (recipe in the book). Refrigerate leftovers for up to 3 days.

Notes

Excerpted from Outlander Kitchen by Theresa Carle-Sanders. Copyright © 2016 by Theresa Carle-Sanders. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Nutrition