From our Ingredient feature The Virtues of Verjus by Peter Szymczak in the January/February 2011 issue of Northwest Palate.

Verjus-braised Venison
Serves 4

1 pound venison stew meat, cut into 1-inch cubes
salt and pepper, to taste
1 Tablespoon olive oil
1 Tablespoon butter
¼ cup all-purpose flour
1 small onion, chopped
1 stalk celery, chopped
1 carrot, chopped
1 Tablespoon tomato paste
1 cup Abacela verjus
1 cup water
1 bay leaf

Preheat oven to 300?F.

Dry venison with paper towels and sprinkle generously with salt and pepper. Dredge in flour.

Heat olive oil and butter in a braising pan over medium-high heat until hot but not smoking. Add the venison in batches, making sure the pan is not crowded, and brown well. Remove venison to a platter as they are browned.

After all the venison is browned, add onion, celery, and carrot to the same pan and cook until lightly browned. Add tomato paste and cook, stirring frequently, for another 2 minutes.

Add venison and any accumulated juices back into the pan along with verjus and water. Bring to a boil, then cover and cook in the oven until venison is tender and sauce has thickened, about 1½ to 2 hours.

Serve over pappardelle noodles or mashed potatoes.