Difficulty Level: Medium
Recipe Id: USA1038
- 2 tablespoons paprika
- 3/4 teaspoon thyme
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 3/4 teaspoon cayenne pepper
- 3/4 teaspoon dry mustard
- 1/2 teaspoon black pepper
- 5 pounds venison (chuck or leg meat), cut into 1−inch cubes
- 1/2 cup vegetable oil, divided
- 3/4 pound dried apricots
- 1/2 pound dried prunes
- 1 cup dry red wine
- 6 cups beef broth
- 3 cups chicken broth
- 3/4 cup butter
- 3/4 cup flour
- 3/4 pound onions, chopped
- 1/2 cup chopped parsley
- Salt and pepper to taste
- Stir together ingredients for Spice Mix and set aside.
- In a large bowl, place venison and toss with entire spice mixture. Cover with plastic wrap, set in the refrigerator and leave overnight.
- On cooking day, combine dried fruit and red wine in bowl, and set aside.
- Heat a large saute pan until very hot, add a little oil.
- Add meat in batches and replenish oil as needed to brown meat well on all sides.
- Remove meat to 8−quart stock pot as it browns.
- Deglaze saute pan with a bit of stock to melt drippings.
- Transfer drippings to stock pot along with the rest of beef and chicken stock.
- Bring to a boil, reduce heat to simmer, cover and cook 2 hours or until meat is tender.
- When meat is done, strain off and save the cooking liquid. Set meat aside temporarily.
- In same stock pot, which you have now emptied, melt butter and cook until it bubbles, but doesn't burn.
- Stir or whisk in flour. Brown it lightly to make a roux. Slowly add strained−off cooking liquid to make a sauce. Add enough liquid for desired thickness.
- Let simmer 5 minutes. Add meat, dried fruit and wine. Meanwhile, saute onions in a small amount of oil.
Add to stew with parsley, salt and pepper to taste.