[Sca-cooks] German Venison Pepper Stew

[Lisa]

well, the one ingredient that I forgot (due to a 3 year old demanding my
attention lol) was white pepper, but I don't remember the amounts... between
it and the peppercorns is where you get the pepper part of the stew, but
it's not really that "peppery" flavored.  As soon as I get a copy of this
recipe, I will post it in full :)

Lady Elizabeta of Rundel

----- Original Message -----
From: "Susan Fox-Davis" <selene at earthlink.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Thursday, September 23, 2004 11:07 AM
Subject: Re: [Sca-cooks] German Venison Pepper Stew


> Wow, this reads startlingly identical to the "Bambi Bourgongion" I
> served up at Angels 20th Anniversary, what, about 15 years ago now?   I
> didn't use a recipe, I just made venison stew the way I did at home by
> "feel".  German, eh?  Who knew?  For the big banquet it was more like 20
> pounds of meat and enough wine to cover.  The wine I used was a
> Hungarian Bikaver Egri "Bull's Blood" which I would drink as well.    I
> think I kicked in some sage and bay leaves;  then thickened with a
> broken-up loaf of rye bread.  This was the first time I used bread as a
> thickener and I think I like it better than roux  for this purpose now!
>
> Selene
>
> Lisa wrote:
>
> >Unfortunately it has been too many years since I have made it, although I
> >have put in a request for the recipe from my mother.  I can put in what I
> >remember and perhaps someone will recognise it?
> >
> >I believe it takes approximately 5 lbs of venison, cut into 1" cubes...
this
> >is marinated in a marinate containing 2 C (if I remember right) of red
wine,
> >(I prefer to use something I'd drink myself rather than cooking wine) a
> >large onion cut into fairly large pieces, peppercorns, cloves and juniper
> >berries along with a few other spices that I can't remember off hand.
This
> >marinates for 12-24 hours, the longer the better.  After marinating, you
> >take a stew pan (2 quart or larger) and brown bacon in it for the fat
> >content (It calls for something else, similar to bacon, but bacon was an
> >acceptable mondern substitute.)  Then once the bacon is browned, you
brown
> >the venison, basically searing it on each side.  Then you add one cup of
the
> >marinade, after straining the large stuff out.  The stew must cook for at
> >leat an hour, longer if I remember right, and you add the rest of the
> >marinade over the cooking time.. It tends to cook down somewhat and be
> >fairly thick and is served over Spatzle.  This was from a German cookbook
of
> >traditional recipes.
> >
> >Lady Elizabeta of Rundel
> >
>
>
>
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