This twist on a Russian classic will have your guests saying “da” to more
RECIPE AND PHOTO BY CAMERON TAIT
Venison is truly a pleasant alternative to tougher stewing beef—especially when sliced against the grain—making it the perfect main ingredient for this variation of the classic Russian dish. And for this type of recipe, most cuts from the loin and leg can be used. Like most stews, much of the rich flavour is derived from the browning of the meat. Just remember to avoid overcrowding the pan during the initial searing, as that tends to simmer the meat rather than brown it to lock in the flavour. Serves 4
2½ lb venison slices (½- x 2-inch)
3 tbsp olive oil
Kosher salt and pepper, to taste
¼ cup butter
1 yellow onion, sliced
2 cups button mushrooms, sliced
4 cloves chopped garlic
Slurry (3 tbsp flour mixed with 3 tbsp cold water)
2 cups red wine
2 cups beef stock
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
2 cups egg noodles, uncooked
½ cup sour cream
1 tbsp chopped rosemary
Season the venison with salt and pepper, then sear in a hot pan using the olive oil. Once lightly browned, place the venison in a heavy-bottomed pot.
Sauté the onion, mushrooms and garlic in butter, then add to the pot with the browned venison.
Next add the red wine, beef stock, Worcestershire and mustard to the pot and bring to a light boil. Cover and simmer on low for two hours, then add the slurry to thicken the stew.
In the meantime, cook the pasta until al dente, then drain and keep warm.
Remove the stew from heat, stir in the sour cream and adjust the seasoning if needed. Garnish with the rosemary and serve with the noodles.
FOR THE GLASS
With its flavours of blackberry, blue plum, vanilla and a touch of roasted coffee bean, this extra-dry, full-bodied Syrah from B.C.’s Sandhill winery pairs wonderfully with this rich stew—especially when served slightly chilled.