Cooking with Fred Contaoi

Soupa Da Pinot

Invite Some Friends Over
Serves 20

Ingredients
10lb. Cubed venison meet or any other red meat that you prefer
2 oz. Salt pork, finely chopped
2 tbs. Beef bouillon
1 envelope onion soup mix
1 cup all purpose flour
2 jalapeno chilies
8 bay leaves
2 bunches flat leaf parsley finely chopped
2 large yellow onions chopped
2 cloves garlic crushed
2 cans 10 3/4 oz each condensed cream of mushroom soup each mixed with 5 fl. Oz. Of water
2 12 oz. Cans of beer
1 16 oz. Can diced tomatoes
2 lbs. Carrots finely chopped
1 1/2 to 2 bottles pinot noir (see this months wine selection)

Preheat oven to 275

Layer the venison or beef and the salt pork in the bottom of a 15 by 13 inch pan that is 3-4 inches deep. Add the bouillon and stir to combine with the meat. Layer the onion soup mix, flour, jalapenos, bay leaves, parsley, onions, garlic, mushroom soup, beer, tomatoes, carrots, celery, and wine. Cover the pan tightly with aluminum foil and bake for 8 hours.

Remove the pan from the oven and carefully lift off the foil. Remove jalapenos and bay leaves and discard. Recover and bake for 2 more hours. Remove from oven and ladle into friends bowls.

 

 


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Soupa Da Pinot
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