Venison Stew
Venison is a good substitute for beef with its own flavor. Even if you don’t fancy yourself the hunting type, you can still trust a place like The Butcher Shop to provide you with the choicest cuts for any sort of venison recipe you are considering.
Sample Venison Recipe Ideas: Stew
“American” Venison Stew Recipe
Ingredients
- Oil, canola, 2 tbsp.
- Venison, 2 lbs.
- Onions (3), roughly chopped.
- Cloves, garlic (2), crushed.
- Sauce, Worcestershire, 1 tbsp.
- Bay leaf (1).
- Oregano, dried, 1 tsp.
- Salt, 1 tbsp.
- Pepper, 1 tsp.
- Water, warm, 3 cups.
- Potatoes (7), peeled and quartered.
- Carrots, cut into 1″ pieces, 1 lb.
- Flour, AP, 1/4 cup.
- Water, cold, 1/4 cup.
Method
- In a Dutch oven, heat the oil. Brown the venison. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and then the warm water.
- Simmer while lidded for 90-120 minutes, just until the meat tenderizes.
- Add vegetables and continue cooking 30-45 minutes.
- Stir in the flour and cold water. Continue cooking and stirring until the mixture thickens and bubbles.
- Remove the leaf and serve.
“French” Venison Stew Recipe
Ingredients
- Venison, cubed, 2 lbs.
- Onion, chopped, 1 cup.
- Carrots (3), cut into quarter-inch slices.
- Celery, finely chopped, 1/4 cup.
- Salt, 3/4 tsp.
- Pepper, black, 1/2 tsp.
- Parsley, 2 tsp.
- Thyme, 1/2 tsp.
- Rosemary, crushed, 1/4 tsp.
- Wine, red, dry, 1 cup.
- Stock, beef, 3/4 cup.
- Bacon, slices (5), chopped.
- Flour, AP, 1 tbsp.
- Paste, tomato, 1 tsp.
- Mushrooms, cleaned, 1 1/2 cups.
Method
- Place the meat, onions, carrots and celery into a glass bowl, sprinkle with salt, pepper and herbs.
- Pour the wine and stock over the venison and allow it to marinate at least 8 hours.
- Drain the marinade and set it aside.
- On high heat, and within a large saucepan, cook the bacon until it crisps.
- Transfer the bacon to some paper towels to drain.
- Extract all but 2 tbsp of bacon grease from the saucepan. Sauté the vegetables in that remainder for 5 minutes. Transfer the veggies to the bowl.
- Remove the venison, coat it in flour and brown it within the extracted bacon.
- Once the venison has completely browned, add tomato paste and cook 60 seconds.
- Add all the components, including the marinade, into the venison’s pan.
- Cook over low heat, covered, 45-60 minutes. The stew is done when the solids are tender and the sauce thickens.
- Remove the leaf and serve.
Ask us for seasonal cooking and vegetable selection tips that will pair with your venison stew or other wild game and exotic meats are available at the Butcher Shop and swing by today and see what fresh, locally grown produce we have and let us help you select the best grass-fed meat or fresh seafood for your healthy, wholesome meals.
We are located in Eagle Point, Oregon, and are open Monday through Saturday. We look forward to helping you serve up the best we have to offer.
If either recipe has you drooling, consider buying the necessary meats and vegetables from The Butcher Shop