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Category: Entrée
Title: Westmoreland Venison with Chesapeake Cabernet/Merlot
Ingredients
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
Directions
- In large bowl, combine venison, carrots, onions, and celery. Cover with wine.
- Mix in olive oil, herbs, salt, and pepper.
- Cover pan and refrigerate for twenty-four hours.
- Strain marinade and remove vegetables, reserving marinade.
- Dry venison with paper towel. Dredge in flower.
- Melt butter in Dutch oven. Sauté meat until brown.
- Place ham on top. Cover with strained marinade.
- Bring to boil. Cover and simmer for one and a half hours.
- Add onions and mushrooms. Simmer for an additional half hour.
Serves 8 to 10
Provided by Bruce Perrygo, Ingleside Vineyards, Virginia.
