Venison Stew

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VENISON STEW

INGREDIENTS:

2 lbs. venison, any cut of meat   
3 cups Swanson beef broth
2 tbsp. extra virgin olive oil
1 tsp. bacon drippings
7 potatoes, peeled/quartered
3 large onions, coarsely chopped, reserve 2/3 for layer cooking
2 garlic cloves, crushed
1 lb. carrots, cut into 1" pieces or baby carrots
1 tbsp. Worcestershire sauce
1 bay leaf
1 tsp. dry oregano
1/4 cup cold water (for thickening)
1 tbsp. Morton table salt
1 tsp. freshly ground black peppercorns (Tellicherry)
1 tsp. Wild Bill's Meat Rub
1 tsp. Sauer's meat tenderizer or Adolph's tenderizer
1/4 cup all-purpose flour (for thickening) or 2 tablespoons corn starch
1 beef bouillon cube
1/4 teaspoon rosemary, dried or fresh (optional)
1/4 teaspoon thyme, dried or fresh (optional)

Coat both sides of venison with a liberal amount of Wild Bill's Meat Rub and a light sprinkling of meat tenderizer.  Heat oil in Dutch oven over medium heat and brown meat.  Add 1/3 of chopped onions, garlic, Worcestershire sauce, bay leaf, oregano, bacon drippings, salt, pepper, Wild Bill's Meat Rub and beef broth; stir to combine.  Simmer, covered,  2  - 3 hours or until meat is tender.  Add carrots and cook 20 minutes.  Add potatoes and reserved onions; continue to cook until vegetables are tender, about 30 - 45 minutes.  Mix flour and cold water, stir into stew.  Cook and stir until thickened and bubbly.  Add browning sauce if desired.  Remove bay leaf.

YIELD:  6 servings

Above venison stew prepared on 09-21-14 and was outstanding.  I used more potatoes and carrots than what the recipe calls for since they usually get gone first!  Rosemary and thyme spices go very well with any type of venison or wild game and 1/4 teaspoon of each would be about right.

Click on sequence thumbnail pixs below for a larger screen view:

Original recipe web published on 08-30-08 and it was outstanding.  I have tweaked the recipe since then and like my current version better. 

NOTES:  The potatoes and balance of onions are basically steam cooked due to the venison and carrots occupying most of the Dutch oven and are wonderful both in taste and texture.   Rosemary and thyme spices go very well with venison and most wild game and about 1/2 teaspoon is plenty.

Web published updates by Bill aka Mickey Porter on 09-21-14.

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