Braised Venison Steak Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 1/2 lb beef top-round steak (1/2 inch thick) (now here is where Amma used the Venison not always beef)
1/2 cup all-purpose flour
1/4 cup vegetable oil
2 cups chopped onion (1 large)
1 cup chopped celery (about 2 ribs)
1 cup chopped carrots
1 1/2 cups chopped peeled and seeded tomatoes or 1 1/2 cups (from a 28-oz can) drained canned tomatoes, chopped
1 tablespoon chopped garlic
1/8 teaspoon black pepper
2 cups beef broth (homemade or canned; 16 fl oz)
1/2 cup dry red wine (this is my add)
2 tablespoons chopped fresh parsley (this is my add)
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Directions: |
Directions:Combine flour and salt and pepper in a small bowl. Lightly coat meat with seasoned flour, then gently pound meat to 1/4 inch thick with flat side of a meat pounded, turning meat over occasionally.
Heat oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté all meat, stirring constantly and turning over, until evenly and lightly browned, 5 to 6 minutes. Add onion, carrots, and celery and cook, stirring and scraping up any brown bits from bottom and side of pot, until softened, 5 to 6 minutes. Add tomatoes and garlic and cook, stirring frequently and scraping bottom and side of pot, 3 minutes. Add broth, and wine, then reduce heat and simmer, partially covered, stirring occasionally, until meat is very tender, about 1 1/2 hours.
You could if desired, add, mushroom, they add a very rustic flavour. As well you could add some, thyme, oregano, bay leaf or two to add some flavour, although my Mom nor Amma would not have done so. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:2-21/2 hours |
Personal
Notes: |
Personal
Notes: Ok! So this is one of the places that I have taken some liberties with the recipe. I could not find the actual recipe for Amma's Braised Steak in my Mom's recipe book. So! I used one I have prepared over the years.
Braised steak was a fairly common meal down on the Bjornson homestead. Amma and my Mom always cautioned me that "it's farm meat" when I protested that it tasted different, from what I was used to.
The truth revealed itself later when I was traveling in Europe.
This is my story! While traveling in Scotland in the mid 80's, I ventured into a Pub in Locherbea, where, to my delight, the lunch special was "game pie". This included a mix of, pheasant, wild boar, venison, and the like. I was excited! All the guide books suggested that Scottish, cuisine, had much to be desired, and, I should, when ever available, go for "wild game".
Well! Wasn't I surprised when after my first bite the flavour harked me back to Kjeltilundi, in Riverton and Amma's "farm meat" braised steak. Then it hit me! Those bastards! All those years they were feeding me Venison and not "farm meat".
I would have been mortified consuming "Bambi" back in my youth.
Now, whenever possible, I order Venison if it is on a restaurant menu..
It evoked all those memories of my time in Amma's kitchen and all the amazing food she prepared. Even if she did trick me all those decades ago.
Now! I cherish the memories and as the scientists have suggested, "smell memories" are some of the best memories.
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