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Kangaroo Stew (Venison Bourguignon)
2 1/2 lb Venison, cut in stewing pieces
1 sl Bacon, 1/2-inch thick
12 sm Onions, cut up
Salt and pepper to taste
2 tb Flour
1 Bottle red wine
1 Bay leaf
4 Sprigs parsley and/or
1 Parsley root
1 sm Clove garlic, finely minced
1/2 lb Fresh mushrooms
1 tb Tomato paste
Choose good heavy meat, a very deep red and lightly marbled with fat.
Cut it, or have it cut, in cubes about 1 to 1 1/2-inches. If you can,
buy the bacon in one thick 1/2-inch slice and cut this into small
cubes. Take your nicest, heavi- est pot; put the bacon in it and let
it brown and render some of its fats until just golden all over.
Remove with a slotted spoon and add the onions. Brown them in the
bacon fat. Remove them and let them wait with the bacon while you
brown the venison.
Brown the meat thoroughly for its juice gives stews their color and
flavor. Toss the meat with a spoon or fork over high heat, seasoning
it well with salt and pepper. Let the juices get quite dark at the
bottom of the pot as you do this. Return the onions and bacon to the
pot and sprinkle the flour over all. Mix with a spoon so the flour
can absorb some of the fat. Give it a chance to brown slightly, then
pour in enough wine to barely cover the meat. Add a good pinch of
thyme, the bay leaf, the parsley and parsley root and the crushed
Cover the pot and simmer gently for about 1 1/2 hours. Keep the fire
very low and the pot well covered. Clean the mushrooms, fresh ones if
possible and cut off the bottom of the stems. Don't peel them, it
wastes the mushrooms. Slice them and add them to the stew. Their
fragrance and taste will mix with the sauce. Stir in a tablespoonful
of tomato paste. (The purpose of the tomato paste in this case is
just to thicken slightly and give a rich color to the sauce; so don't
use too much. It should add a little body to the flavor but no tomato
taste.) Simmer for another half hour or so after you have added the
mushrooms and tomato paste. Taste and correct the season- ing, if
Note: This is one of those wonderful dishes which tastes even better
reheated. So you can make it the day before.
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