Making Venison Stew
We are having some of the coldest weather I can remember this month, and I am glad to bring some great cold weather recipes for your enjoyment. I made this last night and it was a big hit. If you don’t want to use all of the vegetables it’s OK but they really go together well to make a hearty flavor, I hope you enjoy it!
Slaven’s Venison Stew
with Red Wine
This is a traditional dish that serves as a great meal all on its own. It can be baked in the oven if desired.
Yields: 8 main-dish servings
Total Time: 2 hr 30 min
Prep Time: 45 min
Cook Time: 1 hr 30 min
Ingredients:
· 2 pounds of venison backstrap, and 2 pounds of boneless beef sirloin tip or chuck roast, trimmed of fat and cut into 1 -inch chunks (2 pounds of lean eye of round or other type roast can be substituted for the venison, but you still need a total of 4 pounds of meat)
· 2 tablespoons olive oil
· 2 tablespoons unsalted butter
· 3 large carrots, cut into 1-inch pieces
· 3 large parsnips, cut into 1/4 inch slices
· 6 cloves of garlic, peeled and sliced thin-(this results in a smoother flavor)
· 1 large onion, cut into 3/4-inch pieces
· 10 small boiler onions peeled and left whole
· 10 small New potatoes, rinsed cleaned and quartered
· 2 tablespoons - all purpose flour
· 1- 29 0z. can diced tomatoes
· 2- 14 oz. cans of low sodium beef broth
· 1 teaspoon coarsely ground black pepper
· 2 cup(s) dry red wine ( I really like the peppery taste of a Shiraz for the stew)
· 4 sprigs fresh or 1 teaspoon of dried thyme
· ½ teaspoon of ground Cumin
· 1 teaspoon dried or fresh basil
· 2 pints of fresh mushrooms, sliced into 1/2 inch thick slices
· 1 red bell pepper, sliced into 3/4 inch pieces
· 1/2 pound of fresh green beans, cut into 1 1/2 inch pieces
· 1 bag(s) (16-ounce) frozen peas
Directions
In 5- to 6-quart Dutch oven, heat oil on medium-high until hot.* Pat beef dry with paper towels. Add beef, in small batches, don’t crowd the meat in the pan and cook 5 to 6 minutes per batch or until well browned on all sides. With slotted spoon, transfer beef to medium bowl.
* The meat pieces must be pat dry and not touching to brown properly.
To drippings in Dutch oven, add chopped onion, and cook 10 minutes or until onion is browned and tender, stirring occasionally. Stir in flour, canned tomatoes, and 1/2 teaspoon coarsely ground black pepper; cook 2 to3 minutes, stirring. Add wine and heat to boiling, stirring until* browned bits are loosened from bottom of pan.
* The browned bits that form on the bottom of the pan add tremendous flavor. This is known as the fond.
Return meat and any meat juices in bowl to Dutch oven. Add thyme, basil, cumin and the rest of the vegetables, except the peas; heat to boiling. Cover, reduce heat to a simmer and cook for 1 1/2 hours or until meat is fork-tender, stirring a few times*. Discard thyme sprigs if using fresh thyme. Just before stew is done, stir in peas and allow them to heat through for 4 to 5 minutes.
* If baking the stew, cover and bake at 350 degrees for 1 1/2 hours , stirring once.
Enjoy with some fresh Yeast rolls. (Some like to serve the stew over egg noodles)
Bon Appetit,
Bryan Slaven
The Texas Gourmet
