Venison Stew Marinated in the Grand Huntsman Style

Ingredients:

• 2 lbs. venison, cut into 2-inch cubes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup red wine
• 1 cup beef broth
• 2 bay leaves
• 1 tsp. dried thyme
• 1 tbsp. tomato paste
• 2 tbsp. olive oil
• Salt and pepper to taste

Marinade:

• 1 bottle red wine
• 2 bay leaves
• 1 tsp. dried thyme
• 1 tsp. dried rosemary
• 1 tsp. black peppercorns
• 2 cloves garlic, smashed

Instructions:

1. Mix the marinade ingredients in a large bowl, add the venison cubes and refrigerate for at least 4 hours, preferably overnight.
2. Remove the venison from the marinade and pat dry with paper towels.
3. In a Dutch oven, heat the olive oil over medium-high heat and brown the venison on all sides. Remove from the pot and set aside.
4. Add the onion and garlic to the pot and sauté until the onion is translucent.
5. Add the carrots and celery and continue to sauté for another 5 minutes.
6. Return the venison to the pot and add the red wine, beef broth, bay leaves, thyme, and tomato paste.
7. Bring to a boil, reduce the heat to low, cover, and let simmer for 2 to 3 hours, or until the venison is tender.
8. Season with salt and pepper to taste.
9. Serve hot with crusty bread or mashed potatoes.

Verdict:

This luxurious venison stew marinated in the Grand Huntsman style is perfect for a special occasion or a cozy night in. The marinade adds an extra depth of flavor to the meat, while the stew itself is comforting and hearty. The addition of red wine and beef broth make the stew rich and savory, while the vegetables add a touch of sweetness and crunch.

Serving Suggestions:

This venison stew goes well with crusty bread or mashed potatoes. For a complete meal, serve with a side of roasted vegetables or a fresh green salad. A glass of red wine would also pair nicely with this dish.