Braised Venison with Shallots and Mushrooms; the update

Mon mari is getting dead tired of me wandering and wondering what to take photos of for the update.

I keep telling him no one will believe that he has spent all this time touching up the walls before he can get the insulation up.

I keep telling him that I, and the rest of the world, believe that he bought an iPad while I was gone and is up there playing computer games.

He asked if I wouldn’t be so kind as to attempt to portray the problem a wee bit more accurately.

This is my attempt:

  Wall1

This is a wall.

There had been a finishing coat of plaster / cement (or whatever it is) applied at one time but it’s gone in a lot of places and lose and flaking in others.  All the loose stuff has to be chipped out and replaced with new stuff (please bear with the technical description).

Wall_fixed2

There is also the minor detail of the walls not going all the way to the top in all the places.  In order to put up the ceiling and have it meet the walls neatly, the walls have to be, well, neat.  In the above photo the left side is almost done, the right side patiently waiting.

Wall_fixed
This is what it’s meant to look like when it’s finished.

There, now you know what he says he’s been doing.

Oh yes, he said to mention that he has to mix the stuff by hand because it’s too hard to get out of the cement mixer and he can’t mix big quantities anyway because it dries too fast. And then he has to carry it up the wobbly barn stairs.

Barn_stairs

Here’s a close up the actual steps…. They kind of bounce when you walk on them….

Barnstairs_close

If you want to know more than that come on over and lend a hand – he’ll be happy to teach all he knows about re-pointing stone walls.

Now can we get to the food?

I got some venison a few weeks back.  Our neighbor knows someone who raises it.

As is fairly typical when buying from a farm, it was prepackaged (not professionally, just wrapped in freezer paper) and frozen.  All I knew is I had 2 packs of ‘meat’ and one leg roast, bone-in (or, as the neighbor said, ‘a Christmas joint’.

I decided to make a stew.  The meat was the strangest assortment of sizes and shapes I have ever seen.  I’m guessing that it was the trimmings left from more precise ‘cuts’.

Just fine for stew….

Braised Venison in Red Wine
Venison Braised in Red Wine with Shallots and Mushrooms

16oz (500gr) venison, cut into pieces
2 1/2  cups red wine
1/2 cup beef stock
1 carrot, roughly chopped
1 onion, roughly chopped
4 cloves garlic
3 bay leaves
1 tbs juniper berries
1 tsp black peppercorns
1 tbs tomato paste
2 tbs cornstarch dissolved in 4 tbs water
6 shallots, whole
6oz brown mushrooms, thickly sliced
2 tbs olive oil, divided

To marinate:  Put venison into a small, deep bowl.  Add the carrot, onion, garlic, bay leaves, juniper berries and peppercorns. Pour the red wine over, cover and refrigerate for at least 4 hours or overnight.
To cook: Take the meat out of the marinade and let it drain, reserving all of the marinade. Heat 1 tbs oil in small stock pot or Dutch Oven. Add venison and brown well. Pour the reserved marinade over, along with the drained vegetables, herbs and spices. Stir in the beef stock, tomato paste, cover and bring to a boil. Reduce heat and let simmer for 2  hours.
30 minutes before it’s done:  Heat remaining 1 tbs oil in a medium skillet.  Add shallots and sauté over medium heat until nicely browned, about 10 minutes.  Add to venison, reserving oil in skillet. 
Return the skillet to heat and add mushrooms.  Sauté until well browned.  Set aside.
To finish: Remove the venison and shallot to a bowl, cover to keep warm.  Drain the win sauce, discarding solids.  Return sauce to heat and boil briskly for 5 minutes, allowing to reduce slightly.  Reduce heat and slowly whisk in cornstarch mixture to thicken. You probably won’t need all of it so stop periodically and let it cook to test consistency. It clears as it cooks and thickens.
Add the venison, shallots, mushrooms to the sauce and heat through. Spoon into a bowl and serve.

Don’t forget to sign up for Season’s Eatings, the international holiday gift exchange… It’s fun!

8 thoughts on “Braised Venison with Shallots and Mushrooms; the update”

  1. I am reminded how lucky you are to have a mari who can do all this stuff and, even better, seems to actually enjoy it! Or at least enjoys getting it done. Anyway, I’m impressed, both with your mari’s industry and with your venison stew.

  2. now this is a great stew, we do not cook with juniper berries in the south, well, not that much, but everything else along with the wine I do know makes for a fine pairing with deer meat – so many hunters around these parts who would love this one

  3. oh man would my husband go nuts for this one! Since we moved to Florida we havent seen venison in years maybe over 20. This looks absolutely fabulous! I will be booking marking if we should ever get lucky enough to get some again love love love this~

  4. I adore venison, don’t get to eat it very often, and am positively drooling over your stew! Maybe my son will bring some venison up for Christmas. I can hope.
    Your mari is a very clever guy!

  5. My neighbor in Germany was a retired stonemason and told me all about stonework. So I would love to come and learn about this. Thyme for a “work-ation” or whatever they call those working holidays.

  6. Zoomie, I am lucky…. I sometimes have to remind me, but usually I remember ;-))
    Ali, I love winter cooking!
    Kirsten, once and awhile I see it in the shops – but usually from New
    Zealand… I’d rather have local.
    Drick, I use juniper berries a lot with beef, too. You could always use gin….
    Claudia, there are so many deer in the Midwest too bad they can’t be hunted commercially
    Christine, when I lived in the US, I used to get it from my hunter nephew
    TikiPundit, come on over – lots of work!

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