Belgian style Venison Braise
Serve with parslied new potatoes or buttered noodles, a green salad, and
beer. Serves six.
- 3 pounds of venison rump roast
- 3 tablespoons rendered pork fat, chicken fat, or olive oil
- 6 cups of thinly sliced onions (about 1 & 1/2 pounds)
- Salt and pepper
- 6 cloves garlic, mashed
- 1 cup double strength beef stock
- 2 to 3 cups of a Pilsner type beer (light - preferably German, or
made following German purity laws for beer)
- 2 tablespoons light brown sugar
- Bouquet garni made of 6 parsley sprigs, 2 bay leaves, several fresh
sprigs of thyme all tied up with a string
- 1 & 1/2 tablespoons of cornstarch blended in 2 tablespoons wine vinegar
- Preheat oven to 325 degrees F. Cut the venison into slices about 2
inches wide, 4 inches long and 1/2 inch thick. Dry the meat on paper
towels. Melt a thin layer of fat in a skillet until it is almost smoking
hot. Brown the venison pieces a few at a time quickly and then set aside.
- Reduce the heat and add the onions. Add more fat if necessary and
very lightly brown the onions for about 10 minutes. Stir often to prevent
burning and scorching. Take off the heat and season with salt and pepper.
Add the garlic.
- In an oven proof casserole, arrange 1/2 of the meat slices. Spread
half of the onions over the meat. Repeat with the rest of the meat and
- Heat the stock in the pan in which you browned the meat, scraping up
all the little brown bits. Pour this over the meat and onions. Add enough
beer to just barely cover the meat and onion mix. Stir in the brown
sugar. Bury the bouquet garni in the venison slices.
- Bring the casserole to a simmer on the range top. Cover the casserole
and place in the oven. You want the oven to gently simmer the braise for
2 & 1/2 hours. This may require adjusting the heat of the oven. At the
end of the cooking period, the venison should be fork tender.
- Take casserole from oven, remove the bouquet garni. Pour the cooking
liquid into a sauce pan. Defat it. Whisk the flour and vinegar mix into
the cooking liquid and simmer for 3 to 4 minutes, until the sauce
thickens. There should be about 2 cups of sauce. Taste for seasoning and
correct at this point.
- Pour the sauce over the meat and simmer for five minutes. Either
serve from the casserole or plate the meat in the center of a large,
heated platter. Surround with either parslied new potatoes or buttered
noodles. Pour the sauce over the meat. Garnish with parsley sprigs, if
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