¼ pound salt pork, trimmed of all 1 medium-sized bay leaf, crumbled
rind and cut into ¼-inch dice ½ tsp crumbled dried thyme
2 pounds boneless venison, 1 tsp salt
preferably loin, trimmed of all ¼ tsp freshly ground black pepper
fat and cut into 2-inch cubes 4 medium-sized boiling potatoes,
½ c flour peeled and quartered
1 c finely chopped onions 2 medium-sized carrots, scraped and
½ tsp finely chopped garlic cut into 2-inch lengths
2 c chicken stock, fresh or canned 2 T distilled white vinegar
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In a heavy 4- to 5-quart casserole, fry the salt pork over moderate heat,
stirring the dice about with a slotted spoon until they are crisp and brown
and have rendered all their fat. Transfer them to paper towels to drain, and
pour off all but about 4 T of the fat from the pan.Roll the cubes of venison in the flour to coat them evenly, then shake off the excess flour. Over high heat brown the venison in the fat remaining in the casserole, 4 or 5 pieces at a time. Turn the venison cubes about occasionally and regulate the heat so that they color richly and evenly without burning. As they brown, transfer the cubes to a plate.
When all the venison has been browned, add the onions and garlic to the casserole. Stirring occasionally, cook for 5 minutes, or until they are soft and translucent but not brown. Pour in the stock and bring to a boil over high heat. Add the bay leaf, thyme, salt and pepper and return the venison to the casserole together with the liquid that has accumulated around it. Reduce the heat to low, cover tightly and simmer for 1 hour.
Drop the potatoes and carrots into the casserole and turn them with a spoon to moisten them evenly. Continue to simmer covered for 20 to 30 minutes longer, or until the vegetables are tender and the venison shows no resistance when pierced deeply with the point of a small, sharp knife. Stir in the vinegar and taste for seasoning. Then sprinkle the reserved pork bits on top and serve at once, directly from the casserole. Serves 4 to 6.
