Welcome to The Outdoorsman's Kitchen category of our blog. Unlike most recipe sites, we aren't providing 10 pages of backstory that no one cares about before getting to our recipes. The Outdoorsman's Kitchen focuses on recipes that can be made with game meat. This recipe, venison stew.
Ingredients:
2 pounds venison stew meat, cut into 1-inch cubes
3 to 4 medium-sized potatoes, cut into 1 or 2 inch cubes
1/4 cup all-purpose flour
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
3 carrots, peeled and sliced into 1/4-inch rounds (recommended), or 1 inch long lengths
2 celery stalks, chopped
1/4 cup tomato paste
1 cup dry red wine, such as Cabernet Sauvignon or Merlot
4 cups beef broth or venison stock if available
2 bay leaves
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
1 teaspoon dried rosemary or 1 sprig of fresh rosemary
1 cup frozen peas
1 cup frozen pearl onions
Salt and freshly ground black pepper, to taste
Chopped fresh parsley for garnish
Instructions:
Prepare the Venison: Pat the venison cubes dry with paper towels. Season generously with salt and pepper, then toss them in the flour until they are lightly coated. This helps to brown the meat and thickens the stew.
Brown the Meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the venison in batches, ensuring not to crowd the pan, and brown all sides. Remove the browned meat and set it aside.
Sauté the Vegetables: In the same pot, add the onions, garlic, carrots, potatoes, and celery. Sauté until the vegetables are softened and the onions are translucent, about 5-7 minutes.
Deglaze and Simmer: Stir in the tomato paste and cook for a minute before pouring in the red wine. Scrape any browned bits off the bottom of the pot as the wine simmers and reduces by half. This process, known as deglazing, incorporates those rich flavors into the stew.
Slow Cook to Perfection: Return the venison to the pot. Add the beef broth, bay leaves, thyme, and rosemary. Bring to a low boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the meat is tender.
Final Flavors: Toward the end of cooking, add the frozen peas and pearl onions, cooking for an additional 10 minutes. Season with more salt and pepper to taste.
Garnish and Serve: Discard the bay leaves and rosemary sprig. Serve the stew hot, garnished with freshly chopped parsley for a pop of color and freshness.
This venison stew is a perfect dish to prepare in a large batch as it tastes even better the next day, once the flavors have had a chance to fully develop. Serve with crusty bread, a mound of mashed potatoes, or over a bed of egg noodles for a complete meal. This recipe is sure to make even those that don't think they are fans of venison, believers.
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