While searching venison recipes I came across the idea of doing a bisque. Instantly intrigued I set out to create my own version of what started as a delightful idea and then evolved into something really, really good.
This recipe CAN be done with beef, but if there's any way for you to get your hands on some venison..... go for it! Enjoy!
Ingredients:
- 1.5 lbs ground venison
- 2 tbsp olive oil
- 1 medium onion - diced
- 2 stalks celery - diced
- 3 - 4 cloves garlic - minced
- 4 cups beef stock
- 1 cup Marsala
- 6 Campari tomatoes – cut up
- 1 can cream of mushroom condensed soup
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 2 cups shredded carrots
- 1 cup heavy cream (for the bisque consistency)
- Garnish: Fresh parsley or shredded Parmesan cheese (optional)
Preparation:
In a large pot or Dutch oven, heat the olive oil over
medium-high heat. Add the venison and fry until well-browned. Remove the meat
from the pot and set it aside.
In the same pot, add the onion and celery and sauté until
they begin to soften, about 5 minutes. Add the minced garlic and cook for
another minute until fragrant.
Return the venison to the pot. Pour in the Marsala to
deglaze the pan, scraping up any browned bits. Stir in broth, cream
of mushroom, thyme, rosemary, bay leaves, salt, and pepper.
Add the tomatoes and stir gently.
Bring the mixture to a boil, then reduce the heat to low.
Cover and simmer for about 45 minutes. Stir in the shredded carrots and continue to
simmer for about 10 - 15 minutes, or until the carrots are tender.
Slowly stir in the heavy cream and heat gently until warmed through. Do not boil once the cream is added.
Taste and adjust seasoning with
salt and pepper as needed. Garnish with fresh parsley or Parmesan cheese, and
serve hot.
Blessed be… and happy cooking!