Venison Stew with Prune Jam: Pastisada di Daino con Marmellata di Prugne

Name: Venison Stew with Prune Jam: Pastisada di Daino con Marmellata di Prugne
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 1 2-inch cinnamon stick; 1 large head garlic, cloves peeled and crushed; 3 1/2-inch thick rounds peeled gingerroot; 79 milliliters grappa; 10 juniper berries, lightly crushed; 6 cloves whole cloves, lightly crushed; 2 Tbsps extra-virgin olive oil; 85 grams smoked pancetta; 473 milliliters pitted dried prunes, softened in warm water; 473 milliliters red currant jelly; 118 milliliters red wine; 2 liters red wine; 237 milliliters red wine vinegar; 1 Tbsp red wine vinegar; 8 servings Sea salt and freshly cracked pepper; 2 Tbsps unsalted butter, softened; 1 kilograms venison shoulder, trimmed into 2-inch cubes; 2 yellow onions, peeled and sliced thin

Venison Stew with Prune Jam: Pastisada di Daino con Marmellata di Prugne might be just the main course you are searching for. This recipe covers 38% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 1016 calories, 65g of protein, and 18g of fat each. Head to the store and pick up wine vinegar, olive oil, grappa, and a few other things to make it today. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free diet.

Instructions

In a large bowl, combine 6 1/2 cups wine, the vinegar, garlic, onions, and spices.

Ingredients you will need

Vinegar

Garlic

Onion

Spices

Wine

Equipment you will use

Bowl

Add the venison, and stir the whole mixture together. Cover the bowl with plastic wrap and allow to rest in the refrigerator for 24 to 36 hours, stirring occasionally.

Ingredients you will need

Venison

Wrap

Equipment you will use

Plastic Wrap

Bowl

Remove the venison from its bath, patting the pieces dry, and reserve the marinade. In a Dutch oven or other large, ovenproof vessel, saute the pancetta in the olive oil for a few minutes, then remove to a plate lined with paper towels.

Ingredients you will need

Olive Oil

Marinade

Pancetta

Venison

Equipment you will use

Paper Towels

Dutch Oven

Add the venison chunks, working in batches, and sear on all sides, adding more oil if necessary. When the meat is done, remove it to the plate with the pancetta and season well with salt and pepper.

Ingredients you will need

Salt And Pepper

Pancetta

Venison

Meat

Cooking Oil

Return the pancetta, meat and marinade to the Dutch oven and bring to a simmer. Cover the pot loosely and braise the meat over a very low flame for 1 1/2 hours, until the meat is very tender.

Ingredients you will need

Marinade

Pancetta

Meat

Equipment you will use

Dutch Oven

With a slotted spoon or tongs, remove the meat to a serving plate.

Ingredients you will need

Meat

Equipment you will use

Slotted Spoon

Tongs

Add the grappa to the braising liquid and reduce over a medium flame for 15 minutes. Strain the sauce through a chinois, pressing down on the solids left in the strainer to extract the maximum juice and flavor. Return the strained sauce to the pan and stir in the butter. Season with salt and pepper and add the remaining 1/2 cup red wine to the sauce.

Ingredients you will need

Salt And Pepper

Red Wine

Sauce

Butter

Grappa

Juice

Equipment you will use

Sieve

Frying Pan

Serve the meat with the sauce poured over and the prune jam on the side.

Ingredients you will need

Prunes

Sauce

Meat

Jam

Place all the ingredients in a saucepan and cook over medium-low heat until the prunes expand with heat and moisture and the wine and jelly meld and thicken, about 8 minutes.

Ingredients you will need

Prunes

Jelly