How to Make a Bourbon and Buck Stew

After deer season in many parts of the country, the question of what to do with the deer meat always arises. Venison stew can be cooked in the house or outside over an open fire. Not only is it delicious, it is typical camp fare during deer season.

Instructions

Difficulty: Easy

Things You’ll Need:

• 2 pounds venison, cut into chunks
• 1 pound potatoes, chunked
• 1 pound carrots, sliced thick
• 2 onions
• 1 cup bourbon (optional)
• Flour
• Paprika
• Pepper
• Other seasonings to taste
• Oil
• Water
• Dutch oven with lid

1. Make a mixture of flour, paprika and pepper, enough to coat the venison chunks. Put into a freezer bag or paper sack and thoroughly coat the venison.
2. Add oil to a Dutch oven and heat until it shimmers hot. Add the meat and sear evenly on all sides.
3. Add 1 cup bourbon and enough water to barely cover the meat. Put the lid on the Dutch oven and let simmer.
4. Prepare the vegetables by washing and cutting into chunky pieces. The onions can remain whole or quartered.
5. Add veggies to the Dutch oven and add enough water to cover all. Replace lid.
6. Simmer the stew for at least four hours or longer if desired.
7. Remove the lid, turn up the heat and allow the stew liquids to thicken.

Tips & Warnings

• The alcohol in the bourbon cooks away, leaving nothing but the flavor.
• Serve with cornbread or fresh rolls for a complete meal.
• Check the stew occasionally to make sure there is enough water and that the food isn’t sticking to the bottom of the pan.
• The bourbon is this recipe is completely optional, although it does give the stew a fantastic flavor.