My comfort food is German and that’s what I make a lot at the fort. I can justify it by knowing that there were a lot of German settlers that came to the Watauga by way of the Great Road from Pennsylvania. I got a recipe from my friend, Chef Stephen Block, and made it with beef at home. WINNER!!! Technically it’s a venison dish and there is a venison roast that Earl Slagle gave me just waiting to be cooked so that’s dinner at the public house, aka Cabin 4, the Hillbilly Hilton, for the February muster.
Here’s the recipe and it’s wonderbar!
1 lb venison (or stewing beef), cubed, all the silver flesh cut off
a few spoonfuls of bacon fat
4 small onions, halved and wedged
4 shallots, wedged
1 tbs flour
3/4 bottle of red wine (I used merlot)
1 cup beef broth (2-3 cups if you make dumplings)
1 tsp beef bullion crystals
3 tablespoons good paprika (I used 2 of sweet Hungarian paprika and one of smoked)
1 tsp cayenne
a few sprigs of fresh thyme
1 tsp minced rosemary
1-2 cloves garlic, minced
8 juniper berries
2 fresh bay leaves
2 tbs lingonberry jam
salt and pepper to taste (add at the last)
1 lb crimini or baby bella mushrooms (add last 15 minutes)
- Brown the meat in the bacon fat and then set aside.
- Add the onions, shallots, Brown and then add the flour and cook 1-2 minutes. then add the garlic
- deglaze the pot using the wine. Add the broth and bullion. Simmer on low heat.
- Add the spices (after you toast them gently in a separate pot to release their flavors), jam and meat.
- Cover and simmer and hour or until the meat is tender.
- Add the mushrooms and salt and pepper to taste the last 15 minutes
Thicken the gravy if you don’t make dumplings (pats of butter rolled in flour will make a wonderful thickener and glaze the gravy)
6 tbs flour
pinch of salt
add to broth and when they float, they are done.
Serve with pickled red cabbage.