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Category: Entrée

Title: Westmoreland Venison with Chesapeake Cabernet/Merlot


4 lbs venison cut into cubes
2 carrots, chopped
2 onions, chopped
2 stalks celery, chopped
1 bottle Chesapeake Cab/Merlot
2 T olive oil
2 bay leaves
½ t thyme
½ t rosemary
¼ t salt
¼ t ground pepper flour for dredging
3 T butter
2 slices country ham, diced
2 lb pearl onions, blanched
2 lb mushrooms, quartered           


  1. In large bowl, combine venison, carrots, onions, and celery. Cover with wine. 
  2. Mix in olive oil, herbs, salt, and pepper. 
  3. Cover pan and refrigerate for twenty-four hours. 
  4. Strain marinade and remove vegetables, reserving marinade. 
  5. Dry venison with paper towel.  Dredge in flower. 
  6. Melt butter in Dutch oven.  Sauté meat until brown. 
  7. Place ham on top.  Cover with strained marinade. 
  8. Bring to boil.  Cover and simmer for one and a half hours. 
  9. Add onions and mushrooms.  Simmer for an additional half hour.

Serves 8 to 10

Provided by Bruce Perrygo, Ingleside Vineyards, Virginia.

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