Crow's Perch Game Stew with Vodka

• porsi: 4 bowls

Bahan-bahan

HERB AND VINEGAR MARINADE

2 cups / 480ml water

3 Tbsp apple cider vinegar

2 Tbsp floral honey

1 tsp kosher salt

1 tsp yellow mustard seeds

3 juniper berries, lightly crushed

1 allspice berry

1 bay leaf

2 pinches dried rosemary or 1 sprig rosemary

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1 lb / 450g venison haunch or boneless beef leg

2 Tbsp all-purpose flour

2 Tbsp lard or unsalted butter

4 Tbsp I 60ml Redanian Herbal Vodka (page 247)

2 cups / 480ml vegetable stock or water, or as needed

2 juniper berries

1 bay leaf

2 pinches dried rosemary

1 oz / 30g dried mushroom slices

(such as bay bolete or porcini)

1 Tbsp unsalted butter

1 medium onion, sliced

2 garlic cloves, minced

7 Tbsp / 100ml whipping cream

Leaves from several sprigs flat-leaf parsley,

chopped, with more for garnishing

Kosher salt and freshly ground black pepper

Sourdough bread for serving

Petunjuk

TO MAKE THE MARINADE: In a medium bowl, combine

the water, vinegar, honey, salt, mustard seeds, juniper

berries, allspice berry, bay leaf, and rosemary and stir to

incorporate. Set aside.

Trim and discard any connective tissue from the venison. Cut the meat against the grain into l 1/4-inch / 3cm cubes and transfer to the bowl with the marinade.

Cover and put in the refrigerator for 24 hours, stirring

twice during the process. About 1 hour before cooking,

remove the meat from the fridge, drain and discard the

marinade, and let sit on the counter to take the chill off.

Pat the meat dry with paper towels.

In a small bowl, combine the flour and meat. Toss to

coat and then shake off the excess flour.

In a large nonstick skillet over medium-high heat, melt

the lard. Add the marinated meat, arranging the chunks

so as not to crowd the pan. Cook until the meat is

browned, about 1 minute on each side; do not stir; just

flip the chunks on each side to brown evenly. Add the

vodka, shake the pan, and cook for 2 to 3 minutes, until

the liquid evaporates.

Transfer the meat to a medium stockpot over low heat.

Add the vegetable stock, juniper berries, bay leaf, and

rosemary, then cover and let simmer for 1 hour.

Meanwhile, rinse the mushrooms with cold water, place

in a small bowl, cover with lukewarm water, and let soak

for 40 minutes. Strain and reserve the soaking water.

In the same skillet over low heat, melt the butter. Add

the onion and cook, stirring occasionally, until lightly

browned, about 4 minutes. Add the drained mushrooms

and cook until lightly browned, about 5 minutes more.

Then add the garlic and stir-fry for 30 seconds. Add

3/4 cup / 180ml of the mushroom soaking water, stirring

to scrape up any browned bits with a wooden spoon.

Turn the heat to high and cook until almost all the water

evaporates. Transfer the contents of the skillet to the stockpot. Continue to simmer the stew, uncovered, and

stirring often, until the meat and mushrooms are completely soft, about 1 hour more. Discard the bay leaf and

juniper berries.

Slowly pour the whipping cream into the stew, while

stirring with the wooden spoon. Add the chopped parsley and continue to simmer, uncovered, until the stew

thickens, about 10 minutes. Season with salt and pepper,

if needed. Garnish with parsley leaves.

Serve the stew immediately with chunks of sourdough

bread on the side.

Catatan

-used Chardonnay instead of making an herbal-infused vodka... could do gin, instead

-marinated whole for 48 instead of cubes for 24

-difficult to "discard" the juniper berries, but no big effect

-no leftovers; could easily double or triple the recipe