Hearty Venison and Vegetable Stew

Serves 4

2 teaspoons vegetable oil
1-1/4 pounds venison stew meat, cut into 1-1/4-inch cubes, blotted dry
Salt and freshly ground black pepper to taste
1/2 cup dry sherry
3 cups good quality beef stock reduced to 1-3/4 cups
1/2 cup Silver Palate Good Old Apricot Mustard Sauce
1/2 cup chopped flat-leaf parsley
2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme leaves
12 juniper berries, slightly crushed
2 medium rutabagas, peeled and coarsely chopped
1/2 pound baby carrots, peeled
1/2 pound pearl onions, peeled with an 'x' cut in root end
1/4 pound small white mushrooms, wiped and trimmed
Chopped parsley, to garnish, optional


Heat oil in a large casserole over high heat. Add venison in batches to keep oil hot. Brown meat on all sides, about 4 minutes. Season with salt and pepper. Pour in sherry, reduced stock and Silver Palate Good Old Apricot Mustard Sauce, scraping up all browned cooking bits. Stir in parsley, thyme and juniper berries. Cover and reduce heat so liquid in pot is simmering. Cook for 1/2 hour. Add rutabagas, carrots and onions and simmer for at least 1 hour longer. About 1/2 hour before serving, add mushrooms. Taste to adjust seasonings, garnish with parsley, if desired, and serve over noodles, rice or mashed potatoes.

Silver Palate Products used in this recipe: