Venison Stew is a perfect way to warm up your winter evenings as well as use up all the bounty your hunter is bringing in from deer season adventures! The following recipe not only is flavorful but you’ll find even those not a fan of ‘wild’ game, will enjoy.
A few tips:
- soak your venison meat in buttermilk for 4-8 hours prior to using to help bleed off the meat as well as eliminate some of the ‘gaminess’ taste. Rinse the buttermilk well from the meat prior to marinating.
- thaw, soak & marinate your meat in the fridge to prevent bacterial growth.
VENISON STEW
Ingredients:
2 pounds venison (cubed and pre soaked in buttermilk then rinsed)
1 cup yellow onions (or white onions, chopped)
3 medium carrots (cut into 1/4-inch slices)
2 cups of cut potatoes
1/4 tsp celery seed , whole
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons dried parsley
1/2 teaspoon dried thyme
1/4 teaspoon dried crushed rosemary
2 bay leaves
1 cup dry red wine or 1/2 cup red wine vinegar
1 cup beef stock
2 tablespoons dry Burgundy Pepper Marinade blend seasoning
5 slices bacon (chopped) (optional)
1 tablespoon all-purpose flour
1 teaspoon tomato paste
1 1/2 cups cleaned mushrooms (optional)
Directions:
- place wine or vinegar and spices, herbs, salt & pepper in bowl and mix.
- add meat and marinate from 4-8 hours (up to overnight)
- once done marinate, place drained meat bits in a bowl and toss with a tablespoon of flour. then place floured meat in a hot fry pan with 2 tablespoon of hot oil and quickly brown the edges.
- blend beef stock and burgundy pepper marinade
- Place browned meat, chopped veggies, beef stock liquid and tomato paste in crockpot and cook on low for 4 hours.
- serve with crusty bread and fresh butter