Heres a delicious recipe for beef, venison, caribou, or moose that you can use for those tougher cuts of meat. It's a sort of a stew sans veggies, which showcases the meat. You can eat it straight or on a bed of wild rice.
Ingredients:
2lb tough cut meat (or you can use any cut really)
1/4 bottle of GOOD heavy body red wine (i used J Lohr seven oaks cab ($21 @LCBO)
1 large onion (or 2 meduim)
1-2 cloves of garlic
2 cups Vegitable stock
2-3 tbsp Dijon mustard
1/2 tbsp each of rosemary, oregano, parsley
salt and pepper to taste
2 cups flour
sunflower oil or olive oil
2 tbsp butter
1. Cut meat into rough cubes - 1" cubed or less. Pat meat dry with paper towel. Dredge in flour mixed with pepper and salt until coated. Meanwhile heat oil in a pot at least 0.5cm deep of oil. When hot, add in cubed meat, and sear on all sides until browned. Approx 2-3 min per side, 2-3 sides till browned.
2. remove meat from pot and reserve covered. Add chopped onions and sautee on med/low until limp. Add chopped garlic and spices (rosemary, oregano, parsley, salt and pepper. Sautee for 2-3 min more. Add butter and 2tbsp of flour. Mix until incorperated.
3. Add 1/4 bottle of good red wine to deglaze scraping up the good bits on the bottom. Add meat back to pot. Simmer and reduce for about 15 min. Add veggie stock, and bring to simmer. Add dijon mustard.
4. Cover and leave on low simmering stirring occasionally for 1.5 hours (or more). Add more wine or stock to cover meat if neccissary. The liquid will reduce down to deliciousness.
Feel free to adapt and experiment. You can certainly add mushrooms or use different wine, although this recipe you should try once. Its pretty amazing. i used venison shoulder roast and it came out tender and delicious. Im not a mustard guy, but it really added a tasty flavor to the meat.
Enjoy.
Ingredients:
2lb tough cut meat (or you can use any cut really)
1/4 bottle of GOOD heavy body red wine (i used J Lohr seven oaks cab ($21 @LCBO)
1 large onion (or 2 meduim)
1-2 cloves of garlic
2 cups Vegitable stock
2-3 tbsp Dijon mustard
1/2 tbsp each of rosemary, oregano, parsley
salt and pepper to taste
2 cups flour
sunflower oil or olive oil
2 tbsp butter
1. Cut meat into rough cubes - 1" cubed or less. Pat meat dry with paper towel. Dredge in flour mixed with pepper and salt until coated. Meanwhile heat oil in a pot at least 0.5cm deep of oil. When hot, add in cubed meat, and sear on all sides until browned. Approx 2-3 min per side, 2-3 sides till browned.
2. remove meat from pot and reserve covered. Add chopped onions and sautee on med/low until limp. Add chopped garlic and spices (rosemary, oregano, parsley, salt and pepper. Sautee for 2-3 min more. Add butter and 2tbsp of flour. Mix until incorperated.
3. Add 1/4 bottle of good red wine to deglaze scraping up the good bits on the bottom. Add meat back to pot. Simmer and reduce for about 15 min. Add veggie stock, and bring to simmer. Add dijon mustard.
4. Cover and leave on low simmering stirring occasionally for 1.5 hours (or more). Add more wine or stock to cover meat if neccissary. The liquid will reduce down to deliciousness.
Feel free to adapt and experiment. You can certainly add mushrooms or use different wine, although this recipe you should try once. Its pretty amazing. i used venison shoulder roast and it came out tender and delicious. Im not a mustard guy, but it really added a tasty flavor to the meat.
Enjoy.
