Ordinary
Out of the
OOO by Kate Krukowski Gooding
Apple Cider Red Stag Stew
Large chunks of venison, vegetables, and apples appeal in the presentation and taste of this venison stew because it screams of winter comfort and flavor. You’ve seen how the apple cider container expands when it begins to ferment: it takes on a roundish shape? That is the perfect time to use it in this stew! The bite of the apple cider with the spices takes your palate on a new journey. I say it tastes like autumn in Maine. Bon Appetit!
Ingredients
Serves 2-4
1 pound venison stew, cut into 1 ½ ‘chunks
1 tablespoon Blood Orange olive oil (or fruity olive oil)
1 tablespoon butter
1 onion, quartered and 2 inch slices
1 tablespoon arrowroot (or flour)
¼ teaspoon mace
½ teaspoon salt
1 cup game stock
1 cup apple cider, a little on the edge of fermentation
2 bay leaves
5 allspice berries
3 whole cloves
3 carrots, sliced
2 apples, peeled, cored and cut in large chunks
Directions
1. Brown venison in oil and butter on high-heat.
2. Add onions, reduce heat and cook until translucent, about 5 minutes.
3. Add Add arrowroot, mace and salt and stir. Add stock and apple cider; bring to boil for 2 minutes.
4.
Add spices, reduce heat and simmer for 1 hour.
5.
Add carrots and apples and simmer for 30 more minutes.
You can find Kate
Gooding's book, Black Fly Stew - Wild Maine Recipes at Foodie's
Emporium! Click here.
Kate
has published three cookbooks: Wild Maine Recipes and Simple Gourmet
Lamb with Side Dishes and Wine Pairings. She is currently is working on
her one in the Black Fly Stew series – which carries and an
international flair.