It's cold and snowing in Montana - perfect weather for Venison Stew! This recipe can be made with beef as well.
I started with two pounds of vension stew meat. I didn't mess around and use one of the tougher cuts of meat -- not this time. I took a tenderloin and cubed it up for today's stew!
To begin with, rinse and dry the meat, then combine it with some flour and toss to coat the meat.
Butter is melted in a pan and a little olive oil is added. Then the meat is placed in the pan in a single layer (no crowding!) so you may have to do this in batches.
The meat is seared until browned on all sides.
Dice some celery and shred a large carrot.
Thinly slice one leek (white and light green parts, only).
After the meat is removed from the pan, saute the leeks.
Add the onion, celery, carrot and garlic and saute for about 10 minutes.
We love mushrooms, so I quartered a pound of white mushrooms and added them to the pot. I cooked them about 10 minutes.
Finally, some beef stock, red wine and a bay leaf is added to the pan, along with the browned meat. This is all brought to a boil then simmered for four hours.
The venison was tender and the gravy was rich. This was some good eatin' and it was even better the next day! I served this over some mashed potatoes one day and another day we had it with pasta.
you are right about the venison usually being better the next day...
ReplyDeleteI come from a hunting family, and have this dish a lot... always very good
Oh man, I want venison! It snowed recently here in Boston too, a bowl of stew would be great.
ReplyDeleteI havent' had venison for years! This looks really good. I'm in Colorado and it sounds like we're all going to get more weather tomorrow. Bundle UP!
ReplyDeleteMy men love venison stew, and it has also become a sort of tradition for me to make a large crockpot full to send to work with B. Last time I made it, I soaked the meat in red wine. It was great! My recipe varies, but I liked this one a lot. I usually pressure cook the meat for 15 minutes, unless of course I am using the tenerloin. Yours looks delicious! Glad I found your blog.
ReplyDeleteI have to try venison!!!! Sounds delicious.
ReplyDeleteIt's 30 degrees and extremely windy here today - this stew would be perfect for dinner.
ReplyDeleteThis sounds delicious. We are unseasonably cold here and this would hit the spot for dinner.
ReplyDeleteThis looks great Karen. I am in the mood for cold weather and a warming stew. It is cloudy in Fla. so I am looking out the window and pretending that it is cold. We will go North for Christmas.
ReplyDeleteI think it's fascinating how different folks stew recipes are so wildly divergent. For instance, my recipe for beef stew calls for potatoes, carrots, and turnip (rutabaga.) Some folks like peas, others like parsnips, your recipe calls for all sorts of interesting additions. As personal as fingerprints!
ReplyDeleteThis venision stew looks fabulous. What a rich and warm sttew to enjoy during these Autumn months. Very nice!
ReplyDeleteMmm... venison stew sounds really wonderful, so perfect for the cold December weather!
ReplyDeleteI don't eat venison, but if he's very, very good, DSO may get this dish one night. I usually make him venison sauerbraten, but he might enjoy this for a change.
ReplyDeleteYour stew sounds delicious! Thanks for sharing :)
ReplyDeleteThirty years ago we hit a deer with our car on the night before Thanksgiving. We ate venison (and nothing but venison) for a year. I think I can actually say that I could eat it again after all this time and this looks like a great recipe!
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