*  Exported from  MasterCook  *
 
                            PORK COLLIOURE STEW
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Meats                            Soups
                 Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       lb           Pork shoulder
                         - trimmed of fat,
                         - cut into 1-in cubes
      1/2   tb           Salt
      1/2   ts           Ground black pepper
      1/4   c            Vegetable oil
    1       md           Onion
                         - peeled and roughly chopped
    2       tb           Flour
    2       c            Dry white wine
      1/4   c            Tarragon vinegar
    2       tb           Grated horseradish
    2       tb           Grainy mustard
      1/2   c            Fresh lemon juice
    4       c            All-purpose broth
                         -OR low-sodium chicken broth
    2                    Bay leaves
    4                    Sprigs fresh thyme -- -ÿÿ
      1/2   ts           -Dried thyme
      1/2   c            Whipping cream
    3       md           Parsnips -- peeled
                         - and cut into 1-in rounds
 
   PREHEAT OVEN TO 375F. Pat the pork dry with paper
   towels and sprinkle with desired salt and pepper. Heat
   the oil in a Dutch oven over medium-high heat on top
   of the stove. Add the pork, without crowding, and
   brown well on all sides. You may have to perform this
   operation in batches. Remove the pieces to a plate as
   they are brown. Pour off all but about 2 tablespoons
   fat. Reduce heat to low and replace the pot on the
   stove. Add the onion and cook 5 minutes, scraping up
   any brown bits that cling to the pan. Add the flour
   and cook another minute, stirring. Add the wine,
   vinegar and broth and bring to a boil. Return the pork
   to the pot with any juices on the plate and add bay
   leaves and thyme. Cover tightly and transfer the pot
   to the oven. Cook for 1 1/4 hours, or until meat is
   barely tender. Remove the casserole from the oven and,
   using a slotted spoon, remove the meat from sauce and
   set aside. Strain the sauce through a fine sieve into
   a container and discard onions and herbs. Replace the
   meat in the pot, add horseradish, mustard, cream,
   lemon juice and parsnips. Cover and replace in oven
   for 20-to-30 minutes or until meat is tender and
   parsnips are cooked. Remove from oven and serve with
   boiled potatoes or buttered noodles.
  
 
 
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