Venison Stew : Cooking with Crypticat

How to Cook Delicious Venison Stew

~ 4 hours preptime serves 6-8

This recipe takes at least 4 hours but it is definitely worthwhile as a special treat. The other day I procured some wild venison and was warned it could be gamey. So I soaked it in brine, fried up some steaks and give it a try. What a shocker, it had a very strong taste, similar to liver. Not that such flavour is bad, it's just not for everyone so I decided to throw it in the Dutch oven and stewed it for a few hours.

Ingredients

• 2 lbs (900g) of venison
• Vegetable/Canola Oil
• 3 medium chopped onions
• 3 cups of water
• Salt
• 2 Cloves of Minced Garlic
• 1 TBSP Worcestershire Sauce
• Oregano
• Rosemary
• Pepper
• 1 1/2 lb (600g) peeled and cubed potatoes
• 1 lb (454h) peeled and cubed carrots
• Balsamic Vinegar
• 1/4 cup of flour

Directions

1: Soak the venison in brine, the longer, the less gamey it will taste. At the very least ensure it's room temperature before cooking it.

2: Sear the venison for a few minutes on each side.

Sear your Deer

3: Add cooked meat, onions, garlic, Worcestershire sauce, salt, pepper, rosemary, oregano and 3 cups of water to a dutch oven. Cook at 350F (175C) for 90-120 minutes. You can simmer it in a pot on the stove as well. I used Italian seasoning, Himalayan salt, and extra rosemary.

4: Add potatoes and carrots to the mix. Lower the temperature to 300F (150C) and cook for another hour or two until its tender. You can add beef stock and balsamic vinegar or red wine to make it taste even better.

5: Mix 1/4 cup flour with water and add it to the pot to thicken the soup into a stew. At this point, I just left the stew in the oven after turning it off for another few hours.

Enjoy!

Thank you for dropping by and I wish you success in all your culinary endeavours