Venison Stew with Elcampane is a modern British recipe (based on Medieval originals) for a classic stew of venison (red deer) with vegetables cooked in a red wine stock that's lightly flavoured with elcampane root. The full recipe is presented here and I hope you enjoy this classic British version of: Venison Stew with Elcampane.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Elcampane (Inula helenium [or elena campana to give it it's Medieval Latin name]) is a mild expectorant, is a mild antiseptic and can be used to treat intestinal infestations. This is an example of a bittering herb that was used in spring to 'clear the system'. The camphorous notes of this spice go particularly well with game meats.
Ingredients:
1.8kg venison, cut into 5cm chunks
1 carrot, sliced
1 small onion, quartered
1/2 celery stick, sliced
1/4 tsp dried thyme, or 3/4 teaspoon fresh thyme
Salt and black pepper, to taste
1/8 tsp cayenne pepper
1 tsp freshly-grated elcampane roots
1 bottle of a full-bodied red wine
1½ tsp red wine vinegar
2½ tbsp cooking oil (or more, if needed)
2 tbsp white flour
240ml water
Caramelized Pears (optional)
Method:
Two to four days ahead: in a mixing bowl just large enough to hold the meat and vegetables toss the venison, carrot, onion, and celery together. Add thyme, salt, cayenne, elcampane, wine, and vinegar. Cover and marinate in a cool place or in warmest part of your refrigerator for 2 to 4 days, ensuring you turn the meat and vegetables every day. When fully marinated, drain the meat and vegetables in a colander for about 30 minutes, reserving marinade. Sort the vegetables from the meat and set the vegetables aside.
Dry the meat on towels and in a large, heavy, frying pan heat a thin coat of corn oil over medium heat. Add the meat in several batches, being careful not to overcrowd, and fry until brown (about 5 minutes). Transfer the meat to a stew pot.
In the same frying pan, fry the vegetables for about 5 minutes (add more corn oil if necessary). Then add the fried vegetables to the meat and season with salt and pepper.
For the brown roux add the flour to the fat in the frying pan (add more corn oil if necessary to make 2 tablespoons). Stir with a wooden spoon and cook until the roux is nut brown (about 3 to 5 minutes). Strain reserved marinade into the roux and quickly whisk it together. Add water and bring to a boil. Strain the resulting liquid into the pot along with the meat. Cover the pot tightly and bake in the middle shelf of an oven pre-heated to 160°C (Gas Mark 3, 320°F), for 3½ hours, until the meat is very tender.
Using a slotted spoon transfer the meat and vegetables to a heated serving dish, cover, and keep warm. To degrease and thicken sauce, put pot half-way over a burner ring and allow the surface that is over the burner to come to a boil. (The surface of the pot that is off the heat should stand still. Lower heat if it's moving.) Occasionally, skim and degrease the non-heated surface. Cook in this manner until the sauce thickens and becomes shiny (about 30 minutes).
Serve the stew spooned into dishes and pass the sauce and pears separately.
