BPKHunter
Very Active Member
- Messages
- 1,744
I have done this 3x now with whitetail deer and elk. I use the worst cuts, typically from the hocks where you almost dull your knife due to all the gristle and sinew. Now that is important because it is the gristle and sinew that break down and make everything so moist. Do not use lean trimmed cuts. Here goes:
Cut 2lbs of meat into 2" chunks. Lightly flour.
Dice about 2cups of carrots and onion into 1/4-1/2 inch chunks, set aside. Dice 1/4-1/2 cup of shallots.
Fry up 4-5 strips of thick bacon till just crisp, set aside.
Add about 2 tbsp canola or olive oil to bacon fat and start browning meat. Don't add so much that the oil cools too much. Set browned meat aside as you do. Season browned meat with pepper and Seasoned salt and pat into browned crust.
Add carrotts and onions into remaining grease on med high heat. You want to brown them slightly on outside without turning them into mush, so oil should almost be smoking. Add shallots just the last minute or so. Drain oil only if the amount on the bottom is noticeable, which it should be at this point.
Now add enough Burgundy or Merlot wine to boil off most of the stuff stuck to the side of your pan/pot. This is a lot of flavor so use your spatula to get it into the liquid. Now add the meat, the bacon cut into 1/2" chuncks, 2 bay leaves, a tbsp of fresh herbs or a little less than that of dry herbs(I prefer Rosemary and Thyme). Add additional pepper based on your fondness for spice. NO SALT. Add enough additional wine to just barely cover all the ingredients. Add one additional cup of beef stock, or if you have stock made from your game even better. Turn down the heat, cover the pan and place in a 300 degree oven. I prefer the use of a large lidded cast iron pan or at least a heavy pan/pot with a lid that will keep the heat even. Takes 2-3 hours and it should be barely boiling the whole time in the oven. It is done when the meat chunks easly mash under a fork.
Now the best thing is to remove the pan and after cooling to room temp place in the fridge overnight. When you go to slowly reheat on stove top, you can add some stock to make more liquid if you need or add some flour to thicken if you have ample liquid. Only at the end should you add salt to taste. You can kick up the flavor a little with Worcestershire if you like at this point and if you don't like that much wine flavor you can use wine/broth at 50:50. I do mine with cheap gallo wine to keep costs down but any good spicy red wine that you like the flavor of will work best. No cabernet!
Home made rolls and some quick pea's and this is some awesome comfort food. This is my favorite way to eat game meat, and the best thing is it is the worst cuts.
Cut 2lbs of meat into 2" chunks. Lightly flour.
Dice about 2cups of carrots and onion into 1/4-1/2 inch chunks, set aside. Dice 1/4-1/2 cup of shallots.
Fry up 4-5 strips of thick bacon till just crisp, set aside.
Add about 2 tbsp canola or olive oil to bacon fat and start browning meat. Don't add so much that the oil cools too much. Set browned meat aside as you do. Season browned meat with pepper and Seasoned salt and pat into browned crust.
Add carrotts and onions into remaining grease on med high heat. You want to brown them slightly on outside without turning them into mush, so oil should almost be smoking. Add shallots just the last minute or so. Drain oil only if the amount on the bottom is noticeable, which it should be at this point.
Now add enough Burgundy or Merlot wine to boil off most of the stuff stuck to the side of your pan/pot. This is a lot of flavor so use your spatula to get it into the liquid. Now add the meat, the bacon cut into 1/2" chuncks, 2 bay leaves, a tbsp of fresh herbs or a little less than that of dry herbs(I prefer Rosemary and Thyme). Add additional pepper based on your fondness for spice. NO SALT. Add enough additional wine to just barely cover all the ingredients. Add one additional cup of beef stock, or if you have stock made from your game even better. Turn down the heat, cover the pan and place in a 300 degree oven. I prefer the use of a large lidded cast iron pan or at least a heavy pan/pot with a lid that will keep the heat even. Takes 2-3 hours and it should be barely boiling the whole time in the oven. It is done when the meat chunks easly mash under a fork.
Now the best thing is to remove the pan and after cooling to room temp place in the fridge overnight. When you go to slowly reheat on stove top, you can add some stock to make more liquid if you need or add some flour to thicken if you have ample liquid. Only at the end should you add salt to taste. You can kick up the flavor a little with Worcestershire if you like at this point and if you don't like that much wine flavor you can use wine/broth at 50:50. I do mine with cheap gallo wine to keep costs down but any good spicy red wine that you like the flavor of will work best. No cabernet!
Home made rolls and some quick pea's and this is some awesome comfort food. This is my favorite way to eat game meat, and the best thing is it is the worst cuts.
