Deer Stew – Hearty wild venison stew
The Hearty Wild Venison Stew is a robust and comforting dish, perfect for the colder months. This recipe features chunks of wild venison slowly stewed with a variety of root vegetables, such as carrots, potatoes, and parsnips, and an aromatic blend of herbs like thyme and bay leaves. The meat is first browned to develop deep flavors, then simmered in a rich broth that may include red wine for added complexity. This rustic stew is often thickened with flour, providing a velvety texture that pairs wonderfully with the tender venison and vegetables. It's a nourishing meal that showcases the gamey flavor of venison, complemented by earthy and savory notes from the vegetables and herbs. Description by ChatGPT.
Welcome, culinary enthusiasts! Today, we're diving into an incredibly hearty and delicious dish perfect for those cold evenings or when you're in the mood for some comforting home cooking. This rustic venison stew, a favorite among readers at MissAlliesKitchen.com, will bring warmth and flavor to your table with its tender venison and aromatic vegetables slowly simmered to perfection. Let's begin our foray into this classic French-inspired stew that transforms game meat into a culinary delight.
Ingredients:
- 2 lbs venison stew meat, cubed
- Olive oil for searing
- Salt & pepper, to taste
- 1 large onion, diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 2 garlic cloves, minced
- 2 tsp Herbs de Provence
- 4 medium gold potatoes, diced into bite-sized pieces
- 4 cups venison or beef stock
- Fresh parsley for garnish (optional)
---
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours and 20 minutes
Servings: 6
Equipment:
- Dutch oven or heavy-bottomed pot
- Cutting board
- Sharp knife
- Measuring spoons
- Tongs or a slotted spoon
- Wooden spoon
Instructions:
1. Preheat your oven to medium-high heat to begin the searing process. Pat the venison cubes dry with paper towels to remove excess moisture, which will allow for a better sear.
2. Season the venison generously with salt and pepper. In a Dutch oven or heavy-bottomed pot, heat a couple of tablespoons of olive oil over medium-high heat. Once hot, add the venison in batches, being cautious not to overcrowd the pot. Sear all sides until the meat is well browned and has developed a nice crust. Remove the browned venison and set it aside on a plate.
3. In the same pot, add the diced onion, carrots, and celery. Cook over medium heat, stirring occasionally, until they start to soften and pick up the browned bits from the bottom of the pot, which will add flavor to the stew.
4. Once vegetables have softened, add the bite-sized diced potatoes to the pot and stir to combine.
5. It's time to add the minced garlic and Herbs de Provence. Cook for another 1 to 2 minutes until aromatic.
6. Return the seared venison to the pot. Pour in the venison or beef stock until the meat and vegetables are just covered. Scrap up any remaining browned bits from the pot as this will add depth to your stew.
7. Bring the stew to a simmer, then cover the pot and transfer it to an oven preheated to 325°F (163°C). Cook for 1.5 to 2 hours, or until the venison is tender and the stew has thickened to your liking.
8. Before serving, check for seasoning and adjust with additional salt and pepper if needed. Garnish with fresh parsley for an added touch of color and freshness.
Cooking Tips:
- Searing the meat in batches prevents it from steaming and ensures a proper sear, which locks in the flavors.
- Slow cooking in the oven allows the meat to become incredibly tender and the flavors to meld beautifully.
- If the stew appears too thick, you can always thin it with a touch of water or stock to reach your desired consistency.
This recipe is attributed to Miss Allie’s Kitchen. Discover more of her comforting and delicious recipes on her YouTube channel: https://www.youtube.com/@MissAlliesKitchen
#venisonstew #comfortfood #rusticcooking #homemadestew #missallieskitchen #familydinner #hearty #gamenight #chatgpt
Comments