Wild Stews

Stewing is the preferred method for cooking less tender cuts of meat such as shoulder cuts. Chunks of meat are first browned then barely covered in liquid and simmered in a large covered pot or Dutch oven for up to several hours. Not only does the meat get tenderized, but the slow cooking allows for the flavours and aromas to nicely develop. For best results, brown meat in batches to avoid overcrowding pan. In this segment, a shoulder roast is flavoured with bacon, mushrooms and red wine. Serve with red wine and crusty bread.

• 3 lb shoulder roast (approximate weight), cut into cubes
• 1/4 cup vegetable or olive oil
• 1/2 lb lean bacon, diced
• 2 medium onions, chopped
• 1/2 lb mushrooms, trimmed and quartered
• 1 stalk celery, sliced
• 6 fresh thyme sprigs
• Fresh rosemary sprig
• Bay leaf
• 1 cup dry red wine
• Beef stock, tomato juice, or water to just cover the surface of meat
• 3 cups vegetables (cubed potatoes or turnips, sliced carrots,
  etc., as desired) - optional
• 2 Tablespoons cornstarch

Season cubed meat with salt and pepper. In a large heavy pot or Dutch oven, heat half of the oil over high heat. Add half of the meat and brown or sear on all sides. Transfer meat to a plate. Add remaining oil and brown remaining meat. Return first batch of meat to pot.

Add bacon and cook until bacon is softened and starting to brown. Add onions, mushrooms, celery, thyme, rosemary and bay leaf. Adjust the heat as necessary to keep the meat and vegetables from scorching. Stir and cook until onions are translucent. Pour in 1 cup of red wine and stir to deglaze bottom of the pot. Add enough desired liquid to just cover the surface of the meat. Bring to a boil, reduce heat, cover and simmer for at least an hour or until meat is tender. If desired, add vegetables and cook for additional 10 to 15 minutes, or until vegetables are tender. Using a slotted spoon, remove meat and vegetables; set aside. Thicken sauce with cornstarch mixed with 1/4 cup cold water. Stir into liquid in pot and cook, whisking constantly until thickened. Return meat and vegetables to pot and heat thoroughly. Season to taste.

Makes 6 servings.

Wild Stews