Recipe by Jeff Harris
Yields 6 servings
- Venison hindquarter, (cut into 1" cubes) 1 ½ lbs
- Poblano pepper, 1
- Canola oil, 3 tablespoons
- Onion, (medium diced) 4 ounces
- Garlic, (minced) 2 tablespoons
- Allagash Curieux, 1 pint
- Brown veal stock, ¾ quart
- Carrots, (medium diced) 2 ounces
- Red bell peppers, (small diced) 2 ounces
- Idaho potatoes, (medium diced) 3 ounces
- Cremini mushrooms, 2 ounces
- Salt and pepper, to taste
- Cumin, 1 teaspoon
- Fresh thyme, (finely chopped), 1 tablespoon
- Parsley, (minced) for garnish
- Roast poblano pepper. Peel and seed. Cut into small dice.
- Season the venison with salt and pepper.
- In a large dutch oven or a rondeau, sear the venison on all sides in the canola oil. Once the venison is well browned, remove and reserve.
- Add the onion to the same pot and sauté until lightly browned. Add garlic and sauté briefly
- Deglaze with 1 cup of the Allagash Curieux. Reduce by about half.
- Add the rest of the Allagash, brown veal stock, and the remaining vegetables. Also add the cumin and the thyme.
- Bring to a boil. Reduce to a simmer and cook for about 1 hour.
- Adjust seasoning with salt and pepper. Garnish with parsley.
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