While this sounds like one of those lengthy, overnight/multiday recipes, it is actually something that cooks up quick (dinner can be ready in less than 20 minutes) but tastes like a slow cooked meal. The rich and meaty dish pairs well with a salad of baby greens or some lightly steamed broccoli.
You'll need the following:
- 2-3 lb venison thigh roast
- 1/4 cup of tallow
- 1/4 cup of spelt flour
- 1 cup of beef stock
- 1 large onion
- Tallow for frying
2) French the onion into thin slices and put in a pan with hot tallow. Fry gently over medium heat to soften and slightly caramelize the onion slices.
|Soft, flavorful, but not overcooked onion|
|Yum...very beefy already|
|The grain should be fairly obvious|
|Something is missing, though...something green, perhaps|