Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
Family Photos
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Wild Game
Venison Stew
Duck and Goose Gizzards and Hearts
Duck Ravioli
Roast Wild Duck with
Greek Olive and Pepper Sauce
Quail Cacciatore
Pheasant Cacciatore
Roasted Speckled Goose
Snow Goose in Port Wine Sauce
Fried Canada Goose Breast
Dove Breasts on Polenta
Game Fish
Pan-Fried Trout
Grilled Salmon
Abalone Marsala
Red Snapper with Fennel
Stuffed Striped Bass
Citrus Grilled Sea Bass
2005 Sauvignon Blanc
2005 Glissando
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Venison Stew a la
Marino Crinella
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3 pounds, venison shoulder
1 cup, all purpose flour
1/2 cup, sweet butter
1/4 cup, olive oil
1/2 pound, small pearl onions
1/4 pound, small (about 3 inch) carrots
2 celery stalks, finely chopped
1/2 cup, port wine
1/2 cup, dry red wine (Zinfandel or Chianti are good for this recipe)
1 medium (about 15 ounces) can, whole plum tomatoes, crushed
1 tablespoon, coarsely ground pepper
1 tablespoon, dried rosemary
2 whole bay leaves
1 teaspoon, salt
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Cut venison into 1 to 1 1/2 inch cubes.
Place on aluminum foil and
sprinkle with flour.
Melt butter with oil in bottom of heavy casserole.
When butter foams, add venison and brown on all sides over medium heat.
Add onions, carrots and celery.
Sauté until lightly browned, add port
wine, glazing venison and vegetables.
When port has been reduced and
mixture is glazed, add dry red wine, then tomatoes, crushing them slightly
in your hand as you drop them in the casserole.
Stir in pepper, rosemary,
and bay leaves.
Cover casserole and reduce heat. Simmer about 45
minutes, until meat is tender and sauce thickens.
If sauce remains too
thin, remove cover and cook for 5 to 10 minutes more.
As a main course, we often added a pound of small new potatoes, or
quartered larger potatoes, as we added the tomatoes. We also added peas
(a couple of cups of freshly shelled peas, or a package of frozen peas)
about 10 minutes before removing the casserole from the flame. Serves 6
to 10.
Our favorite, however, was when we ladled the venison stew over polenta,
either soft or fried. In one of
Marino's letters to Marian
he describes a meal he was asked to share of 'Stufato a la Zanese' which translated to english is Genovese Stew.
To Make Genovese Venison Stew: "Zanese" is slang for "Genovese," which, of course, means in the manner cooked in Genoa and other communities in the Province of Liguria,
which was where Nona Zurlo was born. Often, it was served over polenta. Seasonings for
Genovese style stews include garlic, basil, onions, fava beans, possibly some Swiss chard, and sometimes potatoes when
if there are no fresh beans. One or perhaps two chopped fresh tomatoes. A cup of stock and a cup of dry white for braising, and a little cream or butter,
with a pinch of nutmeg and white pepper. Genovese Venison would typically be served over
Polenta. *Red sauce by definition is not "Zanese."
Note on Game: Venison and other wild game, in some circles, have gotten the
undeserved reputation as being strong or gamey. Nothing could be
further from the truth. The taste of most wild game differs from beef,
veal or chicken only in that it has quite a bit more flavor. In fact, if
one eats much venison, the rather bland taste of beef becomes a
disappointment. For those who cannot bring themselves to cook and/or eat
venison, veal can be used for this stew, substituting * cup of sherry and
* cup of dry white wine for the port and zinfandel.
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