|3 lbs||venison stew meat|
|4 tbsp||vegetable oil|
|1 small||onion, chopped|
|1 small||carrot, chopped|
|3 cups||dry red wine|
|1 cup||beef stock|
|Bouquet garni (parsley, thyme and bay leaf tied in a cheesecloth|
|1/2 cup||sundried tomatoes|
|2 (14 oz) cans||(or 8 small fresh) (or 2 boxes frozen) artichoke hearts|
|1 tbsp||cornstarch (or arrowroot flour)|
|1 tbsp||grated lemon grind|
|1 clove||garlic, chopped fine|
|salt and pepper|
- In a large skillet, brown the meat in the oil and remove from the pan. Saute the onion and carrot in the pan used for the meat.
- Return the meat to the pan and add the wine and stock to the pot. Bring to a boil and add the bouquet garni and the sundried tomatoes.
- Soak the canned artichoke hearts for a while in cold water to remove the bring taste (this is unnecessary if they are frozen). Or cook the fresh chokes in boiling water for 20 minutes, removing the hearts afterward. Add the artichokes to the pot.
- Cover the pot with foil, pressing down so there is no space between the foil and the liquid. Put the lid on and simmer for about 20 minutes or until a skewer comes out easily and cleanly from a piece of meat.
- When done, drain the juices into a frying pan and thicken with cornstarch. Whisk the butter into the meat juice-cornstarch mixture and add parsley, garlic and lemon rind.
- Check for seasoning and serve immediately.