New Hampshire · Main
White Mountain Venison Stew
- Intermediate
- 3 h
- roughly 3 of 4 for cost
Leads with savory depth stacked from the pantry’s bass notes.
Ingredients
- 1.2kg venison shoulder, in 4cm cubes
- 3 tbsp flour
- 3 tbsp bacon fat or oil
- 2 onions, chopped
- 250ml red wine
- 750ml beef stock
- 3 carrots, in chunks
- 300g potatoes, in chunks
- 2 tbsp tomato paste
- 2 juniper berries, crushed
- 1 bay leaf, thyme, salt, and pepper
The skills inside
Deglazing & pan saucesBraisingSearing: the hard crustSweating aromatics: soft, never browned
The words inside
Allergen screen
Found: gluten · alcohol
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Dry the venison well, season, and toss in flour.
- Brown hard in batches in the fat; crowding steams the meat and costs you the crust.
- Sweat the onions, add tomato paste and cook it dark, then deglaze with the wine.
- Return the meat with stock, juniper, bay, and thyme. Cover and braise at 150C for 2 hours. 120 min
- Add carrots and potatoes for the last 40 min. Season again before serving: venison takes more salt than beef. 40 min
How to tell it is going right
This dish has no standard of its own yet. It is judged on the techniques it exercises: checked at the pan, while there is still something to be done about it.
Braising 39 recipes
- The pieces went into the liquid already deep brown on their faces, and the pot floor gave up its fond to that liquid rather than keeping it.
- The liquid comes partway up the pieces and stays there for the whole cook (not submerged, not run dry), and it never boils: the surface trembles and no more.
- It went long enough for the collagen to convert: a fork twists in it with almost no resistance, and the piece still lifts out whole rather than falling into shreds.
- The liquid has become a sauce: it has body, it coats the back of a spoon, and it tastes concentrated rather than thin and washed out.
- The meat is moist and seasoned through to its centre, not dry fibres sitting inside a good sauce.
Where it goes wrong The oven or the burner ran too hot and the liquid boiled, so the fibres tightened and squeezed their moisture out: it shreds dry into a thin greasy liquid, and more time makes it worse rather than better.
Deglazing & pan sauces 49 recipes
- The pan still holds its fond. Nothing has been rinsed, wiped, or soaked, and the browned layer is intact on the floor.
- Excess fat was poured off first and the browned layer left behind; the fat is not the flavour and a sauce carrying all of it will not come together.
- The liquid went into a still-hot pan and the floor came clean: scraped while it bubbles, the base goes from stuck brown to bare metal and the sauce darkens as it takes it up.
- The fond was brown and not black. A burnt floor dissolves into bitterness that cannot be seasoned out, and is better washed away than deglazed.
- Reduced first and seasoned afterwards, tasted at the consistency it will be served at rather than at the start.
Where it goes wrong The pan was left to stand and go cold before anybody came back to it. Cold fond will not dissolve, so the scraping lifts nothing, and the sauce arrives thin and pale with the flavour it was supposed to carry still welded to the metal.
At the Table
- The Pour
- Syrah (northern Rhône) or Nebbiolo
- Also Right
- The braising wine itself, better bottle
- From the Taps
- Belgian dubbel
- Zero-Proof
- Beet & blackcurrant shrub
Long-cooked beef trades bite for depth: savory, structured reds echo the pot; and pouring the braise’s own region is law.
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