Braised Venison Stew with Dried Cherries and Chocolate - Ferrari-Carano

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Braised Venison Stew with Dried Cherries and Chocolate

Main Courses

Serves 8

Dried cherries and chocolate bring out the flavors of the venison in this robust stew. Serve with gorgonzola polenta, mashed potatoes or tagliatelle pasta.

Brown

01

Preheat oven to 350ºF. Combine flour, salt, allspice, cinnamon and black pepper in a plastic bag. Add venison cubes to bag and coat each piece evenly.

02

In a large skillet over medium heat add olive oil and venison cubes and brown evenly. Do not crowd meat. Transfer meat to a heavy Dutch oven.

Sauté

01

In skillet, discard fat, and add bacon and sauté. Add onions, celery and anchovy filets. Cook over medium heat until onions are soft. Add carrots and garlic cloves. Continue to brown, stirring frequently to remove browned bits of meat. Continue to caramelize.

02

Add cherries. When cherries soften, mix in the sugar, orange juice and balsamic vinegar. Stir frequently, do not burn.

Cook

01

Add the wine, stock, tomatoes and sliced mushrooms. Heat on top of stove until boiling, transfer to Dutch oven. Add the bouquet garni, salt and pepper and chocolate. Cover and cook for approximately 3 hours.

Bouquet Garni

01

Combine all of the garni ingredients, wrap them in cheesecloth and tie together.

Ingredients

Brown

  • 3 Tbsp flour
  • 1 tsp salt
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp black pepper
  • 3 lbs venison stew meat, cut into 1-inch cubes
  • 2 Tbsp olive oil

Sauté

  • 2 thick slices of Applewood bacon, or pancetta, cut into ¼-inch pieces
  • 2 anchovy filets
  • 1/2 cup celery, thinly sliced
  • 3 cups white onion, thinly sliced
  • 1 cup carrot, thinly sliced
  • 2 cloves garlic, finely minced
  • 1 cup dried sour cherries
  • 2 Tbsp sugar
  • 2 Tbsp orange juice
  • 2 Tbsp balsamic vinegar

Cook

  • 2 cups Ferrari-Carano Merlot or PreVail West Face
  • 2 cups beef stock
  • 28-oz can plum tomatoes, drained and chopped
  • 1 lb mushrooms, sliced
  • Salt and freshly-ground pepper
  • A piece of bitter chocolate

Bouquet Garni

  • Parsley
  • Thyme
  • Bay leaf
  • A couple of cloves
  • Orange peel