Venison Stew

Here's a recipe presented at the Epcot Food & Wine Festival 2000 at Walt
Disneyworld.


Venison Stew
Norway

1 Tbsp canola oil
2 lbs. venison (or beef), cut in chunks
1 red onion, diced
1 leek, sliced 1/4" thick
1 rutabaga, peeled and diced
2 stalks celery, sliced 1/2" thick
10 mushrooms, quartered

Sauce
4 Tbsp butter
4 Tbsp flour
2 cans beef stock
4 Tbsp half and half
1/4 cup lingonberry jelly
1 pinch juniper berries
4 tsp Gjetost cheese (Norwegian goat cheese)
Balsamic vinegar, sugar, salt and pepper to taste

Heat saute pan aver medium high heat. Add canola oil. Add venison and saute for
approximately three minutes. Add vegetables and saute for two minutes or until
tender. Add sauce and bring to a simmer. Serve immediately.

Sauce
Melt butter over medium heat and add flour to make a roux. Cook for five
minutes, stirring constantly. Add stock and bring to a boil. Reduce heat and
simmer for fifteen minutes. Add half and half, lingonberries, cheese and
juniper berries. Add salt, pepper, sugar and vinegar to taste. Remove from heat
and set to side. Note: Sauce may be made ahead of time and cooled.


For more Disney recipes
http://www.disneyrecipes.com
                       
Source:

rec.food.cooking, rec.food.recipes