Ingredients
1 lb of venison loin, 1/2" cubes
1 T WildCheff Sagebrush Outdoorsmen's Blend
1 1/2 T WildCheff Air-Dried Shallots
1 C of leeks, thinly sliced
5 T of butter
1/2 C all-purpose potatoes, peeled and diced (1 medium sized one)
1/2 C of sweet potato, peeled and diced
1 lb (about 8 cups) assorted wild mushrooms - shitake, baby portabella (crimini) and porcini, sliced
2 T of organic all-pupose white flour
1 T of paprika
1 Quart chicken stock (1 box container)
2 C of heavy cream
Olive oil
salt and pepper to taste
Directions
Coat venison with olive oil and season with WildCheff Sagebrush Blend. Allow to marinate
for 15 minutes.Heat a medium sized
saute pan over medium heat. Drizzle 2-3 tablespoons of olive oil into pan and 1 tablespoon of butter. When butter is melted,
add venison and shallots to pan and cook until just beyond medium rare stage, then shut off heat and set aside.Heat a stockpot over medium-low heat, add butter and
saute the leeks for 10 minutes while stirring with wooden spoon. Place potatoes into pot and saute for 10 minutes longer
while continuing to stir. Add mushrooms and saute for 5 minutes longer while stirring frequently. Add flour and paprika, and
simmer for 2-3 minutes. Add the chicken stock, increase the heat to a fast simmer, and cook for 20 minutes. Add the cream;
stir and cook until slightly thickened. Add salt and pepper to taste, then add venison and juices to pot and stir until all
ingredients are mixed well. Serve with warm crusty or garlic bread.
Serves 4
Wine
selection: Cabernet Sauvignon, Beaujolais, Pinot Nois
