Venison Stew & Homemade Crusty Rolls

 Quarantine supper tonite...   Live from NYC...

Bright azure skies dotted with cotton like strands of clouds...  temps in the mid 60’s...  chilly breeze cooling suns warm caress.  Lots of folks out...  walking in groups...  chatting behind masks...  greeting one another with masked smiles, nods or elbow touches...  maple trees sporting their bright spring green flowers...  cherry and dogwoods ablaze in blooms...   magnolia blossoms raining onto lawns and sidewalks...  daffodils...  tulips...  hyacinths...  violets and pansies gracing gardens.

Iced coffee ☕️  orange cranberry scone...  the hubs enjoying his with hot java...  venison stew percolating in the background.  Sat with Mr Sam on the deck for a bit...  too chilly for an extended stay...  Mr Sam following into the kitchen for a snack and nap 💤

Off to visit Mom for a bit...  no deliveries 📦 today... just an opportunity to share a cup of tea and a chat.   Returning a bit late to finish up our stew...  supper tonite...  venison stew (recipe in comments)  roasted tomatoes...  homemade crusty rolls and a glass of Cabernet 🍷 alongside.   Delightful 🍲 

Covid variants still spreading rapidly through unvaccinated folks...  infecting  children...  over 70,000 new cases daily here in America...  make that appointment and #GetYourJabOn  let’s stop the spread of variants...  especially to children...  do your part...  until then...  mask up...  limit interactions...  slide through the market and wash those germy hands 💕😷

How was your day?   What on your plate?   Thoughts?

Ingredients

• 2 pounds venison, cubed
•              1/2 c AP flour seasoned with salt and pepper
•              Olive oil 
• 1 cup coarsely chopped yellow or white onions
•              3 cloves garlic minced 
• 3 medium carrots, cut into 1/2 inch slices
• 3 ribs chopped celery
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons dried parsley
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried crushed rosemary
•              12 juniper berries 
• 1 cup dry red wine
• 2 cups vegetable stock
• 1 teaspoon tomato paste
• 1 1/2 cups sliced mushrooms
•              1 Tbsp butter 

Instructions:

Toss the venison with flour salt and pepper and brown it in olive oil in batches
Once all sides of the meat are browned remove to plate and set aside

Sauté the onions and celery with salt and pepper in additional olive oil until softened

Add garlic and stir... cook until fragrant 1-2 minutes 

Stir in the tomato paste and cook the mixture for 1 minute

Add in the red wine to deglaze the pan scraping up the browned bits with a spoon

Add in the vegetable stock 

Add in the venison making sure enough liquid to just cover

Add in the parsley, thyme, rosemary and juniper berries 

Cover...  bring to boil...  reduce to simmer...  continue to test meat with fork... takes about four hours for leg meat stew 

Meanwhile...at about three hour mark... sauté mushrooms in butter in skillet and set aside

At last 30 minutes add in the carrots and simmer 

To finish...  add in the mushrooms and butter and stir off the heat

Serve over egg noodles, rice or with crusty bread