How to Make Venison Stew

Member

By apalmer
User-Submitted Article

Article Rating:

(3 Ratings)

Hunting season is the time to create new dishes from venison meat and this one is amazing. It cooks slowly while tenderizing the meat and flavoring the various vegetables.

Difficulty: Moderate

Instructions

Things You'll Need:

3 pounds of venison, cut into chunks
1-cup all-purpose flour
1-teaspoon salt
¾-teaspoon black pepper
½-cup olive oil
1 medium red bell pepper, cut into 1-inch pieces
1 medium green or yellow bell pepper, cut into 1-inch pieces
1 pound potatoes peeled and cubed
3 cups low-salt beef broth
1 Tablespoon Worcestershire sauce
1 ½ cups apple cider or 12-oz bottle of hard apple cider
¼-teaspoon ground allspice
½ teaspoon dried thyme
2 bay leaves
4 garlic cloves, finely chopped
3 large carrots, peeled and cut into chunks
2 yellow onions, peeled and diced

Step 1

Preheat oven to 325 degrees. Pat meat chunks dry with a paper towel. Combine flour, salt and pepper in a large plastic bag. Add meat and close the bag to toss and coat the meat with flour.
Step 2

In a large skillet, heat oil over medium-high heat. When it is hot, remove about half the meat from the bag, shaking off excess flour and add to pan in a single layer without overcrowding. Brown on all sides, 6-8 minutes. Remove meat and set on paper towels to drain. Repeat with the remaining meat. Transfer the meat to a large casserole dish.
Step 3

Add carrots and onions to the oil remaining in the skillet and cook over medium-high heat. Stir off and on for 6-8 minutes until the vegetables begin to caramelize. Remove with a slotted spoon and add to meat.
Step 4

In the meat pan, add the bay leaves, garlic, cider and remaining spices. Then add the Worcestershire sauce and 2 cups of beef broth to the casserole dish. Just barely, cover the meat with liquid.
Step 5

Stir well and bring to a simmer on the stovetop. Cover the pot and place it in the oven. Cook slowly for 2-3 hours until the meat is tender.
Step 6

At the end of the oven baking time, start heating the remaining broth. Bring it to a boil. Remove the pot of stew from the oven with potholders. Add the broth and the rest of the potatoes and bell peppers. Stir and replace the lid. Bake another hour in the oven, until meat is completely tender and potatoes have cooked through. Add peas and corn when everything is cooked, let it warm. Stir and serve. Recipe is for about 8 people.

Comments

harvard said

Flag This Comment

on 11/23/2009 Fantastic recipe for venison stew. I used to have many hunter friends who gave me venison and life was grand. I will keep this recipe for the good times ahead when I have venison on my plate again. Thank you.