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Czechvar
Venison Goulash En
Croûte
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Ingredients:
Serves
6 |
½
cup vegetable oil
1 tsp sea
salt
1
tsp freshly ground black
pepper
1 tenderloin of venison,
cubed
2
cups yellow onion,
sliced
2
cups cremini mushrooms,
quartered
4 garlic cloves,
minced
1/3-cup tomato
paste
1 Tbsp
paprika
1 Tbsp whole black
peppercorns
2 Tbsp juniper
berries
1 bay
leaf
3 sprigs fresh
thyme
6 bottles Czechvar
beer
2 cups chicken
stock
1-cup heavy
cream
½ cup all-purpose
flour
1-cup red currant
jelly
12x18” sheet of Puff
pastry |
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Preparation: |
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Season the venison with
sea salt and pepper. Heat vegetable oil in
a large stockpot over medium high heat, add
venison and sauté until browned on all
sides. Add onions; reduce heat to medium
and sauté until golden, about 15-20
minutes. Add mushrooms, garlic, tomato
paste, paprika, whole peppercorns, juniper
berries, bay leaf and fresh thyme to pot,
stir to blend and continue cooking for
another 10 minutes, stirring often. Add the
6 bottles of Czechvar beer and chicken
stock to the pot and stir well. Bring to a
low simmer, cover pot and cook over low
heat for 2.5-3 hours, stirring
occasionally. Whisk heavy cream and flour
together and pour into stew, stirring to
blend. Add red currant jelly and cook for
another 5 minutes. Remove from heat and
allow stew to cool down.
To serve,
portion room temperature stew into 6
individual soup bowls, cover each bowl with
puff pastry, brush with egg wash and bake
at 400* for 15 minutes, until golden
brown.
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Created by Chef Marc
Felix
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Enjoy!
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Chef Marc
Felix - Photo by J. C. Romero
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This
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Calendar of
Events
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Look-out for
Chef Marc
Felix’s
upcoming
book
"
The Mad
Chef,
Unleashed
and
Dangerous"
Coming
Soon!
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More
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NEWS
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Stay
Tuned
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able to
enjoy here
the
new,
Marc’s
videos!
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Visit
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Felix's
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Gallery
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Here
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Deidre
Pujols
cooks
with
Chef Marc
Felix
Click
Here
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Master
Brewer
Guillermo
A.
Moscoso
and Chef
Marc
Felix
join forces
to
demonstrate
how
delicious
can
be…
"Cooking
with
Beer"
Click
Here
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Chef
Marc
Felix’s
artistic
collaboration
around
the
world
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Mimi
Oka
and
Doug
Fitch
have
created
multi-sensory
experiences
known
as
Orphic
Feasts.
They
both
went
to
cooking
school
in
Paris.
Together
they
emerged
as
the
world's
only
sustenance
artists,
making
works
of
art
in
edible
media.
Please,
visit
their
Web
site
and
enjoy
Mimi,
Doug
and
Marc’s
exceptional
work
of
art.
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WWW.ORPH.COM
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KSDK-TV
News
Channel
5
ST. Louis,
MO.
Chef MArc
Felix's
Live
Interview
with
Jennifer
Blome
Read
More...
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Raised in
the Savoie
region of
France,
Chef Marc
Felix is a
graduate of
the
prestigious
Le
Fontanile
Ecole de
Cuisine
His resume
includes
award-winning
competitions
in France,
guest
chef at
The
James Beard
House
opening
five-star
restaurants,
launching
three
Ritz-Carlton
hotels
and
a special
events chef
for
Anheuser-Busch
Companies
Now,
he can
be
your chef
as
well!
Learn
How...
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