Venison Stew

  • Yield 8 servings
  • Prep 10 mins
  • Cook 300 mins

A hearty stew for the chilliest of nights. This stew warms you up with hearty venison balanced by potatoes, fresh herbs and vegetables to sink your teeth into.

venison-stew.jpg
Mark Boughton Photography / styling by Teresa Blackburn

Ingredients

2 1/2 pounds venison, cut into 1 1/2-inch chunks
1 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon coarsely ground black pepper
1/2 cup vegetable oil
2 large yellow onions, peeled and diced
2 large carrots, peeled and cut into 1-inch chunks
3 cloves garlic, finely chopped
3 whole bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
12 ounces hard apple cider or 1 1/2 cups apple cider
1 tablespoon Worcestershire sauce
3 cups reduced-sodium beef or chicken broth, divided
1 pound Yukon gold potatoes, peeled and cut into 1-inch chunks
1 medium green or yellow bell pepper, cored and cut into 1-inch pieces
1 medium red bell pepper, cored and cut into 1-inch pieces

Instructions

  1. Pat meat chunks dry with paper towels. Combine flour, salt and pepper in a large plastic bag. Add meat; close the bag and toss to coat the meat with flour.
  2. Heat oil in a large skillet over medium-high heat. When hot, remove about half the meat from the bag, shaking off excess flour and add to pan in a single layer without crowding. Brown on all sides, 6 to 8 minutes.  Remove meat and set on paper towels to drain. Repeat with the remaining meat. Transfer the meat to a large (5-quart) casserole.
  3. Preheat oven to 325F.
  4. Add onions and carrots to oil remaining in pan and cook over medium-high heat, stirring occasionally, until vegetables begin to caramelize, 6 to 8 minutes. Remove vegetables with a slotted spoon and add to meat. Add garlic, bay leaves, thyme, allspice, cider, Worcestershire sauce and 2 cups broth to the casserole; stir. (The liquid should barely cover the meat.)  Bring to a simmer on top of the stove; cover the pot and place in oven.  Cook 2 to 3 hours, until meat is barely tender.
  5. Bring remaining broth to a boil. Add to stew along with potatoes and bell peppers. Stir, cover pot, and return to oven to bake about 1 hour, until meat is completely tender and potatoes are cooked.

Recipe by Greg Patent.

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