Venison And Hominy Soup

Name: Venison and Hominy Soup (Elevated)
Total time: 6 h
Yield: 6
Cuisine: French
Ingredients: 2 lb Venison loin-cut into 1-inch cubes; 1/4 cup Dry Red Wine; 1 tbsp Juniper Berries-crushed; 1 sprig Fresh Rosemary; 3 tbsp Duck Fat; 1 Shallot-finely diced; 2 Carrots-cut into brunoise; 2 Celery stalks-cut into brunoise; 4 Garlic cloves-minced; 8 oz Mixed Wild Mushrooms-cleaned and sliced; 6 cups Venison Stock; 1/2 cup Dry Sherry; 1 (32 oz) can White Hominy-drained and rinsed; 1 tbsp Fresh Thyme leaves; Salt Fleur de Sel; Black Pepper Freshly Ground

⏱6h

👥6

🔥550 cal

Hard

🍽️French

A refined venison stew featuring the aromatic complexity of juniper berries and the earthy richness of wild mushrooms.

2 lb Venison loin-cut into 1-inch cubes

1/4 cup Dry Red Wine

1 tbsp Juniper Berries-crushed

1 sprig Fresh Rosemary

3 tbsp Duck Fat

See all 16 ingredients ↓

(0 reviews)

⏱6h

👥6

🔥550 cal

Hard

🍽️French

A refined venison stew featuring the aromatic complexity of juniper berries and the earthy richness of wild mushrooms.

#Stew #Venison #Hominy #Wild Mushrooms #Juniper #Fine Dining

Instructions

Marinate Venison in Red Wine, crushed Juniper Berries, and Rosemary for at least 2 hours, or preferably overnight.
Remove venison from marinade and pat dry. Reserve the marinade.
In a large Dutch oven, heat Duck Fat over medium-high heat.
Add Venison and brown on all sides. Remove venison and set aside.
Add Shallot, Carrots, and Celery to the pot and cook until softened, about 8-10 minutes.
Add Garlic and Wild Mushrooms and cook until mushrooms are tender and browned, about 5-7 minutes.
Deglaze the pot with Dry Sherry, scraping up any browned bits from the bottom.
Add reserved marinade and Venison Stock. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until venison is very tender.
Stir in White Hominy and Fresh Thyme leaves. Season with Fleur de Sel and Freshly Ground Black Pepper to taste.
Simmer for another 30 minutes to allow flavors to meld.
Serve hot, garnished with fresh thyme sprigs.

Ingredients

2 lb 900 g Venison loin-cut into 1-inch cubes
1/4 cup 60 mL Dry Red Wine
1 tbsp 15 mL Juniper Berries-crushed
1 sprig 1 sprig Fresh Rosemary
3 tbsp 45 mL Duck Fat
1 1 medium Shallot-finely diced
2 2 medium Carrots-cut into brunoise
2 2 medium Celery stalks-cut into brunoise
4 4 medium Garlic cloves-minced
8 oz 225 g Mixed Wild Mushrooms-cleaned and sliced
6 cups 1.4 L Venison Stock
1/2 cup 120 mL Dry Sherry
1 (32 oz) can 900 g White Hominy-drained and rinsed
1 tbsp 15 mL Fresh Thyme leaves
Salt to taste Fleur de Sel
Black Pepper to taste Freshly Ground

Equipment

Large Dutch oven
Cutting board
Knife
Mixing bowl

Instructions

Marinate Venison in Red Wine, crushed Juniper Berries, and Rosemary for at least 2 hours, or preferably overnight.
Remove venison from marinade and pat dry. Reserve the marinade.
In a large Dutch oven, heat Duck Fat over medium-high heat.
Add Venison and brown on all sides. Remove venison and set aside.
Add Shallot, Carrots, and Celery to the pot and cook until softened, about 8-10 minutes.
Add Garlic and Wild Mushrooms and cook until mushrooms are tender and browned, about 5-7 minutes.
Deglaze the pot with Dry Sherry, scraping up any browned bits from the bottom.
Add reserved marinade and Venison Stock. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until venison is very tender.
Stir in White Hominy and Fresh Thyme leaves. Season with Fleur de Sel and Freshly Ground Black Pepper to taste.
Simmer for another 30 minutes to allow flavors to meld.
Serve hot, garnished with fresh thyme sprigs.

Nutrition per serving

Calories 550

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Venison And Hominy Soup

Venison And Hominy Soup

Ratings & Reviews

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